Thai Green Curry Hummus, a unique hummus recipe this is such a charming recipe that once you’ve tried it I am pretty sure your taste buds will demand again and again. The combination of tangy, spicy and sweet flavours are an adventure for your senses and will leave you happy. The tang of kaffir lime leaves and lime juice, sweetly creaminess of coconut milk and spicy kick of green chilies and heavenly fragrance of this dish, all one in a bowl, happiness for your taste buds, belly, and the soul.
Hummus is one of our favourite snack items when it comes to a healthy option. We have demolished many delicious and interesting hummus recipes in the past, be it a sumac hummus or Chestnut Hummus and this time Thai inspired hummus was on the table to savour.
We love hummus, now and then I like to prepare a small batch of it – delicious, healthy, easy and quick recipe and versatile, Not just only for a dip but it can be used as a hearty-healthy sandwich spread, pour it as salad dressing or stir in a hot pasta or noodle bowl, whatever way you use it you’re going to have a good meal out of it.
Hummus is one dish which I love to prepare as it is a very customised dish, where you can add different seasonal ingredients and make your own or take a small inspiration from the other cultures and create a fusion recipe as long as you stick to base of chickpeas, lime/lemon, and garlic, then add any substitution. In this recipe, regular hummus is infused with a Thai green curry paste . I have used coconut milk instead of tahini and some basil leaves. Thai Green Curry Hummus turned out fabulous!
MORE VEGETARIAN & VEGAN THAI RECIPES ON JAGRUTI’S COOKING ODYSSEY
１ Vegan Thai Peanut Noodles – stovetop or instant pot method. ２ Thai Carrot Cashew Soup – instant pot ３ Thai Sweet potato, Chickpea and Mushroom Curry – vegan ４ Coconut Pineapple Thai Fried Rice – vegan
THAI GREEN CURRY HUMMUS
ingredients:
- 250g boiled and drained chickpeas
- 2 garlic cloves
- 3-4 tsp. Thai green curry paste
- 1 Spring onion chopped
- 100-125 ml coconut milk
- Sea salt
- 3 tbsp. fresh basil and coriander leaves
- 2 tbsp. lime juice
- 1 tbsp. coconut oil
instructions:
How to cook THAI GREEN CURRY HUMMUS
- Place everything in a blender except coconut oil and blend until you get a nice smooth paste.
- Transfer to a bowl. garnish it with basil, coriander leaves, and coconut oil.
- Serve and enjoy!
NOTES:
Did you make this recipe?
These flavourful and spicy Methi Corn Bhajiya (deep-fried fenugreek and corn fritters) are totally scrumptious! Crispy on the outside, fluffy on the inside and bursting with flavour. They perfect served at tea time or with green chutney and tomato ketchup too as an appetizer for any party or get together.
A couple of weeks ago, in the market, I spotted piles of very fresh bright green corn on the cobs so I had no choice but to buy some! While we were coming back, my Mum was telling us how she used to eat char-grilled corn cobs in India. As soon as the monsoon season hits India, you would find Bhuttawalas (who sell char-grilled sweet corn) along roadsides in every city and people would enjoy this inexpensive and healthy snack. So as soon as we reached home, we all enjoyed char-grilled corn cobs, exactly how she used to eat in India – with just a little lemon juice, salt and red chilli powder.
Other fresh sweetcorn recipes we love: Kasoli and Jugu Curry | BBQ Sweet Corn with Roasted Pepper, Sumac and Honey Salsa Dressing
Along with char grilled roasted corn cobs, another item that Indians crave is deep fried bhajiyas or pakoras. The rainy Monsoon season in India is extra special when hot and steamy pakora are served with a cup of masala chai.
My Mum prepared these Corn Bhajiya with fresh Fenugreek leaves. These irresistible Methi Corn Bhajiyas made in a combination of fresh fenugreek leaves, tender corn, coarse gram flour and aromatic dried spices and then deep fried till lovely golden brown.
Other methi recipes: Badami Methi Mango Paneer | Methi farsi Puri | Methi Ajwain Fougasse and Methi Na Muthiya
Ingredients
Full ingredients with measurements are available in the recipe card below at the end of this post
Methi – fresh fenugreek leaves
Sweetcorn – fresh, frozen or tinned
Coarse gram flour – besan ka mota aata
Gram flour – fine variety
Semolina – coarse or fine
Roasted peanuts
Chopped fresh spring onion
Ginger-garlic-chillies
Black pepper-coriander and fennel seeds
Ground cumin and coriander
Garam masala
Turmeric powder – optional
Baking soda
Lemon juice
Oil to deep fry
Method
Take clean. washed and roughly chopped methi in a big bowl (pic 1)
Add crushed sweetcorn kernels (pic 2)
Add three flours (pic 3)
Tip in salt, black pepper, fennel and coriander seeds (pic 4)
Now take freshly chopped onion (pic 5)
Add ginger-garlic and green chillies (pic 6)
Mix in turmeric powder, garam masala and ground cumin-coriander (pic 7)
Add soda and mix (pic 8)
By adding little water bit by bit make thick batter. and heat oil in kadai (pic 9)
Take little amount of batter and drop in hot oil (pic 10).
Fry on medium to low heat until crispy outside. (pic 11)
Other Pakora/Bhajiya/Fritters
Gujarati Batata Vada
Maru Na Bhajiya – Crispy Potato Fritters
Dakor Na Gota
Three-layered chutney aloo bread pakora
Loaded Cauliflower Mash Cheese Balls
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Methi Corn Bhajia (Indian Sweetcorn Fritters)
Ingredients
- 250 gram fenugreek leaves roughly chopped
- 250 gram fresh corn kernels
- 300 gram chickpea flour coarse
- 50 gram besan
- 50 gram semolina
- 2 Tbsp. black pepper coriander, and fennel seeds
- 2-3 spring onion chopped
- 2 tablespoon ginger-garlic paste
- 2-3 tablespoon green chillies crushed
- 100 gram peanuts roasted and crushed
- 1 tablespoon garam masala
- 1 tablespoon coriander and cumin powder
- ½ Tsp. turmeric Powder
- 2 tablespoon lemon Juice
- pinch bicarbonate of soda
- salt to taste
- oil to deep fry
Instructions
- Place about 2/3 of the corn kernel in a food processor and pulse few times. We don’t need puree so keep it coarse.
- In a big bowl transfer coarse corn kernels and all remaining ingredients except oil.
- Gently mix everything with the spoon and add very little water.
- You may not need too much water as fresh corn kernels have their own moisture.
- Meanwhile heat oil in kadai, pan or deep fryer.
- Once again whisk the batter and drop small balls in the oil using your hands or with the help of two small spoons.
- Fry them on medium heat until they become golden brown.
- Remove it from the kadai and serve hot with masala chai or green chutney, ketchup, sliced raw onion and green chillies.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
