April 18, 2012

Thai-Inspired Hummus


I know it seems like all I've talked about lately on my blog is my trip to Asia, but that trip inspired at least a few good recipes that I wanted to share with you, so I hope you'll bear with me as I post one more today!

Since I had bought a few somewhat exotic ingredients to make my green curry, I didn't want the leftovers to go to waste afterwards.  When I tried to think of other uses for them, the first idea that came to my mind was a savory muffin. But sadly, that idea didn't quite turn out as good as I'd hoped...the muffins looked and tasted pretty good when they came out of the oven, but they started to give off a pretty nasty smell the next day - I guess daikon isn't meant to be baked!

So I moved on to the next idea that I came up with, which was to incorporate all of those same flavours from the green curry into a hummus to snack on!

I found a recipe for Spicy Thai Hummus on the blog Olives for Dinner that I liked the sounds of, and then I made some changes so that I could use more of the ingredients that I already had on hand, like the kaffir lime leaves, Thai basil, and green chilies.

After my muffin disaster, I was really hoping that this recipe would turn out better, and I was so excited when I tasted it!  This is probably the most savory hummus I've ever made - it really tastes like a meal in the form of a dip!  I thought it tasted like a cross between Thai peanut sauce and green curry, with just the right amount of spice.

It was also really thick, so it would make a good sandwich spread - I enjoyed it in veggie wraps, and also as a dip with pita chips and veggies.

So if you're looking to spice up your usual hummus with some new flavours, give this Thai-inspired recipe a try!


Thai-Inspired Hummus
Adapted from Olives for Dinner

2 cups canned chickpeas, rinsed and drained
2 cloves garlic, peeled and minced
1 tbsp minced fresh ginger
1 6-inch stalk lemongrass, minced (remove the outer leaves first)
2 kaffir lime leaves, minced (or you can substitute the zest of one lime)
1/4 cup chopped fresh Thai basil (can substitute cilantro)
2 green chilies, seeded and minced
1/4 cup smooth peanut butter
1 tsp natural palm sugar
2 tbsp olive oil
1 tbsp sesame oil
1 tsp soy sauce
Juice of one lime

Place the chickpeas, garlic, ginger, lemongrass, lime leaves, basil, and chilies in a food processor. Pulse a few times to mix the ingredients.  Add the remaining ingredients and process until the hummus is smooth and all the ingredients are fully incorporated. 

Serve with veggies, crackers, or pita bread. Store in the refrigerator. 


24 comments:

  1. Looks like a wonderful variation on hummus. :) My old favourite hummus stand-by replaced peanut butter for the tahini and it was great... but paired with the rest of this, it sounds like a party in my mouth! :)

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    1. Thanks Janet! And yup, I've had your peanut butter hummus in my bookmarked folder for a while :) I like to use it when I don't have any tahini on hand too

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  2. wow- this seems like such an amazing and flavorful hummus! peanut butter, two types of oil, herbs(is lemongrass an herb?), chilis, and lime! sounds deeeelicous!

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    1. Thanks! Hmm, not really sure how to classify something that's technically a grass, but it's used like an herb so that sounds good to me! I just love the smell of lemongrass, its so nice and citrusy but in a subtle floral type of way!

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  3. This was so good, it was so crazy how it tasted like an actual Thai dish instead of a dip! I wish I could have tried it in a sandwich or wrap, that would have been delicious!

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    1. Since you make so many good kinds of hummus yourself, I'm extra happy that you approved of this one!

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  4. Replies
    1. Thanks so much - I like when the ingredients inspire the dish!

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  5. I love this fusions hummus.. Bet all those flavors make it super interesting and addictive!

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    1. Thanks Richa! The flavours were definitely unique and interesting for a hummus - I loved how it all came together!

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  6. This sounds so good, I am such a lover of all things thai but with my new hummus obsession lately I think I could actually eat this for breakfast lol :)- I know I'm weird ;p

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    1. Haha...I think this would be a perfectly acceptable breakfast ;) Actually, most of the breakfast food that we encountered in Singapore and Thailand was more of the savory type, including things I would normally eat only at dinnertime!

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  7. I could totally see using this in a wrap for an awesome veggie lunch or even tossed with pasta thinned out with a little pasta water (I love pasta tossed with hummus!)

    Sorry about your muffins, at least the one you did eat tasted good :)

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    1. Mmm, the pasta idea would be really good too! I've made a hummus sauce a couple of times, and its so easy and tasty too!

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  8. I'm sorry the muffins didn't turn out! That has been happening to me a lot lately. ;( But at least you ended up with this amazing hummus recipe!

    Oh, and I went to Japan in 2009 & I still talk about it constantly. So I don't think you mentioning your trip in a few posts is too much at all! :)

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    1. It seems like all of my baking attempts recently haven't been blog-worthy, so its nice to hear I'm not the only one that's been happening to! I guess when you go to interesting places like Thailand or Japan, you can't help wanting to talk about it...I keep talking about my trip to India all the time too!

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  9. What a great recipe for a change. I tend to always do the same hummus recipe.

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    1. I hardly ever make the same hummus recipe because I'm always thinking of new variations that I want to try! But the standard is always good too :)

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  10. yummy in my tummy! This looks awesome. I agree with Heather - this would be incredible in a wrap for lunch with some stir-fried veggies. Such fantastic flavours :)

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    1. Thanks! The wrap I made with it was pretty delicious...I added shredded carrot, daikon and some pineapple - I always love pineapple with Asian flavours!

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  11. What a fabulous hummus creation! I love the Thai inspiration and the sound of the ingredients together, yummy! :) I eat hummus daily so I should definitely try this one!

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    1. Thanks Nora! I was a bit worried that the flavours of this hummus wouldn't be as versatile as other kinds of hummus, but I still thought that it went with lots of things (carrots, crackers, naan bread), so you could find ways to eat it every day!

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  12. I love how this recipe uses peanut butter in the hummus because I absolutely love it. Thank you so much for sharing this recipe. Looking forward to the vegetarian/vegan potluck. : )

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    1. Thanks! I love finding new ways to use peanut butter in savory recipes. Looking forward to the potluck too!

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