Thai Red Curry Pumpkin Hummus
Red Curry and Pumpkin come together in this sumptuous dip for Thai Red Curry Pumpkin Hummus.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.barbaracooks.com.
Ingredients
- 1 (15 ounce) can garbanzo beans (chickpeas), drained & rinsed well
- 1 (15 ounce) can pure pumpkin
- 2 ½ Tablespoons red curry paste
- 2 Tablespoons tahini paste
- 1 teaspoon fresh grated ginger
- 1 Thai chili pepper, ribbed & seeded
- ½ teaspoon salt
- ¼ cup light coconut milk
- ½ teaspoon red curry paste
- 1 teaspoon coconut milk
- 1 teaspoon toasted sesame oil
- 1 Tablespoon roasted pumpkin seeds (pepitas)
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