The texture of your hummus is very important: you want it smooth and creamy, so it spreads easily in your wraps and sandwiches, and it's easy to dip your vegetables in. There are several ways to make your hummus creamy, but it's a lot about how much liquid you add, and blending it thoroughly. The Thai red curry adds a ton of flavor to this recipe in just a few spoonfuls of paste. It's not very spicy, but adds a nice bright note to your hummus that will taste particularly great in sandwiches. And if you're looking for a change in your next Buddah Bowl, this could be the ticket.

You will also improve the texture of the hummus by adding some tahini. Many try to say that tahini is an oil, but it is not. Tahini is made of crushed seeds. If you buy it in a jar, read the label as sometimes oil is added to tahini - but that's not the same as the fat that's part of the seeds themselves. Regardless, you do not need to add tahini for a creamy smooth hummus, but it will improve the flavor and texture of the final product if you do choose to add it (your hummus will still be low fat - this recipe makes a huge batch of it). Try your hummus without, and then you can add some to the blender if you want at the end.

Grab your food processor or blender, and let's do this.

Thai Red Curry Hummus This creamy and delicious hummus is low fat, but delivers a bunch of flavor with the texture you expect. This recipe is oil free and vegan. 0 from 0 votes Print Pin Prep Time: 10 minutes Total Time: 10 minutes Servings: 12 Servings Calories: 80 kcal Author: Jen deHaan Ingredients 2 cups chickpeas Cooked or canned

1/3 cup lime juice

1/4 cup garlic Minced, crushed or diced.

3-4 Tbsp red curry paste See notes.

3 tbsp tahini Optional, see notes.

1 tsp sea salt

1/2 tsp lime zest

1/4 cup aquafaba To desired consistency. See notes for substitute. Instructions Add all ingredients to a food processor or blender, and blend well until you reach desired consistency (this could be several minutes! Don't rush it).

Store in an airtight glass container in the fridge. Notes This recipe makes about 2.5 cups of hummus. Red curry paste: I added about 4 tbsp, but it does depend on how strongly you want this flavored. Test after about 3 Tbsp, and add one or two more based on desired result. Note that some brands may not be vegan. Aroy-D, Thai Kitchen and Maesri all offer vegan options. Tahini: You can substitute aquafaba or more plant-based milk instead of using tahini (or just omit it). Note that tahini will balance out the flavor and contribute to a better texture, unless you are avoiding nuts/seeds it is a worthwhile addition that doesn't contribute much fat. Aquafaba: You can substitute with 1/4 cup plant milk and optionally whisk in 2 Tbsp of chickpea flour (besan). Nutrition Facts Thai Red Curry Hummus Amount Per Serving (3.5 Tbsp) Calories 80 Calories from Fat 27 % Daily Value* Fat 3g 5% Saturated Fat 0g 0% Cholesterol 0mg 0% Sodium 198mg 9% Potassium 124mg 4% Carbohydrates 10g 3% Fiber 2g 8% Sugar 1g 1% Protein 3g 6% Vitamin A 600IU 12% Vitamin C 4.4mg 5% Calcium 34mg 3% Iron 1.1mg 6% * Percent Daily Values are based on a 2000 calorie diet. Tried this recipe? Mention @PlantBasedRecipe or tag #MyPlantBasedRecipe

This hummus is ready in about 10 minutes, from grabbing the first ingredients to emptying the blender bowl. Pretty easy, and much cheaper and healthier than (most or all of) the hummus you find at a store!

What is your favorite type of hummus? Savory or sweet?