Hummus is one of my go to snack foods for the week. It is so easy to prep once on Sunday and eat up all week at snack time.
So, to break up the same ‘ol, same ‘ol I added in some classic Thai flavours and BAM Thai’d Up hummus is born.
Given the volume of hummus I consume, I was getting tired of the plain old stuff, and the rate I am going through it, it is far more cost effective to just whip up a DIY batch in my blender.
I do take the easy way out and use canned chickpeas because… life is busy.
If you have never made hummus before, you are in for a shock at how easy this comes together.
It is seriously as simple as putting it all in a blender and letting ‘er rip.
I have a Vitamix blender and this whips up almost instantly… and oh so evenly smooth!
Once it is all blended, you are likely just going to want to eat this by the spoonful. Don’t be rude.. at least grab a carrot stick or cucumber slice and then start shovelling it into your face.
Oh… is that just me?! meh. Oh well.
Once your batch is made up, it stores in the fridge for up 7 days, and in the freezer for up to 4 months.
Mine is never around after 7 days, but I hear hummus freezes well!
- 1 can (540mL) chickpeas
- ¼ cup cilantro
- 1 clove garlic
- 1 Tablespoon minced ginger
- 1 Tablespoon Red Thai Curry Paste
- Juice of 1 lemon
- 2 Tablespoons tahini
- ½ Tablespoon cumin
- 2 Tablespoons olive oil
- ¼ cup water
- Salt to taste
- Drain and rinse chickepas.
- Add all ingredients to high powered blender.
- Blend until smooth, adding water 1 tablespoon at a time if your hummus is really sticky and not blending well.
- Transfer to airtight container and store up to 7 days or up to 4 months in the freezer.
So, there you have it, a snack for the week that comes together in no more than 10 minutes!
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