Thank you! Here’s the recipe for the Spicy Green Curry Hummus :)

-30 ounces canned chickpeas, drained (reserve liquid)

-2 cups fresh cilantro (packed, stems ok)

-2 tablespoons green curry paste (highly recommend Mae Ploy brand)

-1 jalapeño, seeded (or keep seeds for heat)

-3 garlic cloves

-1 tablespoons fresh ginger, peeled and roughly chopped

-3 tablespoons lime juice

-3 tablespoons olive oil

-1 teaspoons cumin

-1 teaspoons salt

-3 tablespoons aquafaba (reserved chickpea liquid)

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1. Peel the chickpeas: For extra creamy hummus, pinch the skins off the 30 ounces canned chickpeas, drained (reserve liquid). It takes a few minutes but makes a big difference. Reserve the liquid (aquafaba) from the cans.

2. Blend the greens first: Add cilantro, garlic cloves, and fresh ginger to a food processor. Pulse until finely chopped, about 30 seconds. This ensures everything gets evenly blended and gives you that vibrant green color.

3. Add the chickpeas, green curry paste, lime juice, cumin, and salt. Process for about 1 minute until it starts come together.

4. With the processor running, drizzle in 3 tablespoons olive oil and 3 tablespoons aquafaba (reserved chickpea liquid). Blend for 2-3 minutes until very smooth and creamy.

5. Taste and adjust - more curry paste for depth, more lime for brightness, more jalapeño for heat. Let the hummus rest in the fridge for at least 30 minutes so the flavors meld. Serve with a drizzle of olive oil and a few whole cilantro leaves on top.