Thai Namprik Hummus

Thai Namprik Hummus
Thai Namprik Hummus

What is Namprik Hummus, I hear you say? Well it is Hummus that I have added some of the ingredients that is commonly use in Thai chilli dipping sauce. The Hummus has a bit of heat to it but not too much to ruin your tastebud but enough to make you taste the different.

Before we start I must tell you that I am using tahini. I know that tahini is a bit of a marmite in the hummus world. You either love it or hate it. Unlike marmite I love tahini.

If you do not like tahini please feel free to make this recipe without tahini, you might have to add a bit more olive oil. There is no point adding something you do not like in to a recipe. I have always said recipe is a guideline, you need to adjust it to your taste.

Until I’ve tried to make the recipe for this blog I never knew how easy it is to make hummus! and how much better it taste.

Of course I had to play with the recipe adding in different ingredients. We are not going to talk about what else I have tried to add in! not that it is a sore subject but because I prefer to talk about the one that works. Let just say I had fun creating this recipe.

This recipe is still very simple all I have done is charred some red chilli, pepper, shallot and garlic and add it in to the chickpeas and tahini. I hope you will like it as much as I did.

Enjoy.

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Print Recipe
Thai Namprik Hummus
Classic hummus with a Thai twist, adding Chard shallots, garlic and chilli.
Thai Namprik Hummus
Course Starter/Salad
Cuisine Thai
Cook Time 30 Minutes
Servings
Ingredients
  • 6 clove garlic - peeled
  • 3 small shallots - peeled
  • 2 red chilli - deseeded
  • 1 red pepper
  • 3 tbs lemon juice
  • 4 tbs olive oil
  • 4 tbs water
  • 400 g tin chickpeas 240g net weight
  • 2 tbs tahini
  • 1 pinch sea salt
Course Starter/Salad
Cuisine Thai
Cook Time 30 Minutes
Servings
Ingredients
  • 6 clove garlic - peeled
  • 3 small shallots - peeled
  • 2 red chilli - deseeded
  • 1 red pepper
  • 3 tbs lemon juice
  • 4 tbs olive oil
  • 4 tbs water
  • 400 g tin chickpeas 240g net weight
  • 2 tbs tahini
  • 1 pinch sea salt
Thai Namprik Hummus
Instructions
  1. Firstly chard the garlic, shallot, chilli and pepper in a dry frying pan or under the grill. You want to do this slowly as you want it all to be cooked as well as a little bit charred.
  2. In the food processor, blend all the ingredients starting from the charred ingredients for 1 minutes. Add in the remaining ingredients and continue blending, scraping down the sides of the bowl as require. Process until thick and quite smooth
  3. If the hummus is too thick or still have tiny bits of chickpea. Fix this by slowly adding 1 to 2 tablespoons of water with the food processor turned on, until you reach the perfect consistency.
  4. Taste and adjust as needed. Drizzle with olive oil to serve. This hummus can be kept in the fridge in an airtight container for up to 7 days. I have also batch freeze these and defrost and eat on the same day.


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