Somehow, rather incredibly, graduation is nearly upon us! Last Friday I presented at Luther College’s Research Symposium – a lovely day of no classes, free food, and hearing about what friends have been working on for the last few months. After that we have just one more week of classes, finals, and then graduation! Every spring feels like a whirlwind, I think, and this one is certainly no exception.
I officially turned in my senior paper this week, and with that, my research and general workload are further winding down. It was lucky timing, too, as I got a free cupcake (actually I got to try two! My friend Liz and I went together and split our two cupcakes – chocolate chocolate and lemon raspberry. It makes all the work feel doubly worthwhile when you get such wonderful treats as a reward!) for telling about my senior paper/project at the library desk yesterday!
Speaking of food, I have a recipe for you all today! Now, I will admit that this one is a little strange to be posting about, because I’m honestly not sure I would make it again. But, before you turn away, aghast at my audacity for sharing a recipe I, myself, am not enthralled with, you should know that my housemates are all quite enamored of it. I, too, liked it a lot when I first made it, so I don’t know if I just ate too much too soon and got tired of it, or if I’m simply not a big fan of curry paste (I love curry!). But anyways, I found some delicious thai coconut curry hummus at the local co-op a few weeks ago, and simply could not get enough of it. I often ate carrots/celery/[insert vegetable vehicle of choice] with dips of hummus and peanut butter, and one day when I mixed these a little bit (by accident), I realized how wonderful a curry peanut butter hummus could be. I had also been wanting to try making my own curry (non-PB) hummus, so I set out to look up some recipes and try whipping something up.
In total, I made both a regular curry hummus and a peanut butter curry hummus, and my housemates loved both. Personally, I think the peanut butter version is a little better. As I said earlier, I think this experience made me decide I’m not the biggest fan of red curry paste (I think I’m more of a yellow curry/turmeric kind of gal), so one of my next projects will be to try out a yellow curry hummus (and maybe one with PB too). Stay tuned for that, but in the meantime, hope you enjoy these!
Curry Hummus
Ingredients:
- 1 15 oz can of chickpeas (drained)
- 1/3 cup unsweetened full-fat coconut milk
- 2 oz (half of a 4 oz jar) red curry paste
- 2 garlic cloves
- Zest of one lime
- 1/2 tsp salt
- Thai basil leaves for garnish (optional)
Directions:
- Mix chickpeas, red curry paste, garlic, lime zest, and salt in a food processor.
- Add coconut milk and puree until smooth. (Add more coconut milk if you prefer a smoother consistency.)
- Scoop into a bowl, and garnish with chopped thai basil if desired.
Curry Peanut Butter Hummus
Ingredients:
- 1 15 oz can of chickpeas (drained)
- 1/3 cup unsweetened full-fat coconut milk
- 2 oz (half of a 4 oz jar) red curry paste
- 2/3 cup peanut butter
- 2 garlic cloves
- Zest of one lime
- 1 TB lime juice
- 1/2 tsp salt
- Thai basil leaves for garnish (optional)
Directions:
- Mix chickpeas, red curry paste, garlic, lime zest, and salt in a food processor.
- Add coconut milk and peanut butter, and puree until smooth. (Add more coconut milk if you prefer a smoother consistency.)
- Scoop into a bowl, and garnish with chopped thai basil if desired.
- Enjoy!
Leave a Reply