Latin / Iberian · serves 4 · about 48 minutes
From the Iberia kitchen — appetizers and snacks, side dishes, built around what Gustavo keeps on the shelf.
Ingredients
- 2 tsp Iberia Minced Garlic In Olive Oil
- to taste ½–1 cup Iberia Coconut Milk
- 2 tbsp Iberia Organic Extra Virgin Olive Oil
- to taste ¼ cup tahini
- to taste 1½ tbsp curry powder
- to taste ½ tsp salt, to taste
- to taste Iberia Garlic Plantain Chips, for serving
Method
- Add Iberia Chickpeas, Iberia Minced Garlic In Olive Oil, tahini, Iberia Lemon Juice, curry powder, salt, and Iberia Coconut Milk to a food processor.
- Blend until smooth, stopping to scrape down the sides as needed.
- With the processor running, drizzle in Iberia Organic Extra Virgin Olive Oil to add richness.
- Add more Iberia Coconut Milk gradually until the hummus reaches your desired creamy consistency.
- Taste and adjust seasoning if needed.
- Transfer to a bowl, drizzle with a little olive oil, and serve with Iberia Garlic Plantain Chips.
Recipe inspired by iberiafoods.com. Adapted for Mercado Iberia by Gustavo.