This is my favorite way to make HUMMUS; a hit during the late summer months for dinner parties, especially when serving food with a Latin flair. The addition of BLUE ELEPHANT Green Curry Paste gives this classic HUMMUS a brilliant, bright bend of basil that works so well with the lime and avocado.

And if you’re a fan of avocado toast, this is a delicious way to enjoy it for breakfast, lunch, or healthy afternoon pick me up…guaranteed.

Thump Thump - dip dip!

GREEN CURRY AVOCADO HUMMUS

SERVES 2 TO 4 | PREP TIME 10 MINUTES

INGREDIENTS

1/2 large or 1 small ripe avocado

1 15½-ounce can chickpeas, rinsed, drained

2 tablespoons BLUE ELEPHANT Green Curry Paste

1/3 cup tahini, shaken

3 limed, juiced (about 1/4 cup)

1 garlic clove, minced

1/2 teaspoon cumin

kosher salt, freshly ground black pepper

1 1/12 cilantro leaves

toasted pepitas, olive oil - for serving

TECHNIQUE

Process avocado, chickpeas, green curry paste, tahini, lime juice, garlic, salt, pepper, cumin, and 1 cup cilantro in a food processor until smooth, about 1 minute. Slowly drizzle 2 Tbsp. oil, then continue to process until hummus is creamy, about 1 minute longer. Taste and season with salt and pepper.

Transfer hummus to a serving bowl. Top with pepitas and cilantro and drizzle with more oil. Serve with vegetables, chips, and lahvosh.