This has become an all-time favorite of many of my friends. The blend of the dramatic flavors is a real crowd pleaser and perfect for potlucks.

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2 ½ – 3 c. sprouted chickpeas (see instructions for sprouting chickpeas here)
½ c. olive oil
½ c. tahini
1 T. lemon juice
½ cup coconut milk
1-2 T. curry powder (to taste)
1 T. cumin
1 T. chopped garlic
1 T. honey or agave
¼ – ½ tsp. salt

Place all the ingredients in a food processor and process for at least 2-3 minutes until smooth. This should produce a medium-thick smooth paste. If it is too thick, add more coconut milk until it is creamy, but you do not want it to be runny.

Chill for at least 1-2 hours.

Yield: Approx. 3 cups

Place about 1 ½ cups of curried hummus in a medium size, shallow bowl and spread on top of hummus in the following order:

½ c. mango chutney
½ c. shredded coconut
1/3 c. dried currants
2 T. scallion greens, finely sliced
3 T. peanuts, medium chopped

Great served with pita chips, pita bread wedges, crackers or sliced bread.