If I’m being honest, for a long time, I’ve been sick of hummus. It’s not that I got tired of the flavor or texture– such is not the case. It’s the principle of it. I’ve been a vegetarian for the better part of a decade, and I  have found restaurant menus and in-home hosts have all but thrown hummus at me over and over, as their polite way of saying, “I don’t know what to do with you”. For quite a while now, I’ve shrugged off hummus as sort of an act of rebellion– as my arguably polite way of saying, “We eat so much more than hummus.” 
Not long ago I found out about how canned chickpea liquid can be whipped exactly like egg whites to form a vegan meringue. I was fascinated and couldn’t wait to try it, but that meant I had to swallow a little pride and purchase chickpeas. 
“Welp, I have to do something with these”, I thought to myself. Hesitantly, I decided to reintroduce hummus into my life, with a condition: it had to be a unique and bold flavor profile. I’ve been-there-done-that with the garlic and roasted red pepper flavors. They’re definitely good, but I need more variety in my diet. Since then, I’ve been playing with different hummus flavors and having a ball. I’ve had hummus for breakfast, lunch, dinner, and snacks. At the moment I’m especially hooked on making a buffalo and blue cheese variety, but this spicy Thai spread has become another favorite of mine. 
This stuff is so good, you might as well make a double batch– in fact, I’ve gone ahead and written this recipe in double batch proportions. If you’d rather make a half batch, I would only recommend doing so if you have a mini food processor. A standard size is large enough that it has a harder time breaking everything down. 
One more important note: I know I’m going to get questions as to whether you can substitute regular Italian/sweet basil for Thai Basil. NO! Absolutely not. The two flavors are entirely different. If you just can’t get your hands on Thai basil, substitute lots of cilantro and a little extra mint. 

Thai hummus WWM

Thai hummus carrot dip WWM

Thai Hummus

2 cans Chickpeas, drained (save the liquid!!) 
2 Cloves Garlic, peeled
Zest of 2 limes
Juice of 4 limes (about 1/3-1/2 cup lime juice)
3 level tsp Coconut Oil
2 tsp Grated Ginger
2 Tbsp. Tahini
2 large handfuls Thai Basil leaves (⅓ c packed- 3 stalks)
3 stalks Mint leaves (stems removed)
5 stalks cilantro, whole
2 fresh Thai Chilis, seeds removed (if dried, rehydrate in lime juice for 10 minutes)
Black pepper, to taste
1 ½ tsp Kosher Salt 
½ cup Olive Oil

To a food processor, add drained chickpeas and garlic cloves. Coarsely chop chilis, add to food processor, and wash hands thoroughly. 
Place lid on food processor and run to break up ingredients, about one minute. Add lime juice and zest, coconut oil, ginger, tahini, herbs, salt and pepper. Place lid on processor again and run to puree completely, about 2-3 minutes. Stop to scrape down the sides of the owl as needed. Once pureed, slowly drizzle in olive oil while machine is running. 
Once all ingredients are smooth and thoroughly combined, transfer hummus to a serving bowl or an airtight container. Serve right away or refrigerate for later. 

thai hummus cuke dip WWM

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