Thai Red Curry Hummus - Smart Nutrition with Jessica Penner, RD
I almost always have a bean-based dip in our fridge. One of my go-to lunches is to get out the dip and serve it alongside veggies, cheese, tofu, crackers, etc. Since I’m a gluten-free girl right...
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Ingredients
- 3 cups chickpeas
- ¼ cup sesame seeds or tahini
- 2/3 cup canola oil
- 2/3 cup water
- 2 T lemon juice
- 2 tbsp lime juice
- 1 tsp red curry paste
- 1 tsp lemongrass
- 5 cloves garlic
- 1 tsp salt
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