Coconut Curry Hummus

2 15oz. cans chickpeas 

2 cloves garlic, minced

1/4 cup tahini 

1 lime (2 Tbsp juice, 1/2 tsp zest) 

1.5 Tbsp curry powder

1/2 tsp salt

1 cup coconut milk 

Drain and rinse the chickpeas, then add them to a food processor along with the garlic, tahini, 2 Tbsp lime juice, 1/2 tsp lime zest, curry powder, salt, and 1/2 cup coconut milk. 

Secure the lid on the food processor and process until the mixture becomes a smooth paste. Add more coconut as needed to make sure there is enough moisture to make the hummus smooth. I used 1 cup total, but the total will depend on the consistency of your coconut milk.

Taste the hummus and add more salt, lime, or curry powder to taste.