Plant-based lunch options are few and far between in Amarillo, Texas on Sundays. Which is why during a recent road trip we opted to go to a Natural Grocers in search of munchies. Along with some almond butter, sweet potato chips and a bag of vegan chocolate chip cookies, I grabbed a container of Thai Coconut Curry Hummus (vegan, kosher, gluten-free and organic!) by Hope Hummus. Boy Howdy! It was absolutely delicious. I’ve never seen this brand before and since I won’t be finding it in my local Walmart any time soon, I knew I had to recreate it for myself. It makes a great dip but it’s even better as a sandwich spread. (And it sure beats a meal at The Big Texan, home of the *free* 72 oz. steak.)
In a huge world of deliciously-creative and beautifully-photographed vegan food blogs,the site Vegan Richa is a stand-out. I’ve been lucky enough to get a little bit acquainted with the force behind this blog and today I want to say thank you to Richa who turned out to be my Valentine this year as part of a vegan food swap. Lucky me and oh the goodness! Lovely spices, quinoa chivda, chocolate, Biscoff Spread (something I’d been eyeing for ages) and lots of other thoughtful goodies. Here’s an Instagram shot:
One year ago today: Pumpkin-Carrot Cake-Ginger Pancakes
One year and one day ago today: Stealing from Friends: Double Chocolate Chip Cookies w/ Blueberries
Sharing this recipe on Healthy Vegan Friday on Veggie Nook!
Coconut Curry Lettuce Wraps
Makes a boatload
1 15 oz. can chickpeas, rinsed and drained
1 15 oz. can cannellini beans, rinsed and drained
1/4 cup + 1 tbsp. coconut milk
1/4 cup unsweetened, shredded coconut soaked for a few hours in 1/2 cup water (do not drain)
1 tbsp. tamari or soy sauce
1 tsp. maple syrup
juice of 1 lime
1 heaping tbsp. tahini
2 cloves garlic
1 jalapeno pepper, deseeded
1 tsp. dried onion flakes
1/2″ nubbin ginger, peeled and roughly chopped
1/2 tsp. turmeric
1/2 tsp. ground ginger
1/4 tsp. cumin
2 tsp. curry powder
big handful of fresh cilantro
big, fresh romaine lettuce leaves
shredded carrot
shredded zucchini
sliced English cucumber
pickled ginger
sesame seeds
In a food processor, combine all of the ingredients (except the lettuce, carrot, zucchini, cucumber, ginger and sesame seeds) and process until smooth. The flavor of this spread develops over time so it’s best to make this ahead and store in the refrigerator for a few hours. It has a bit of a kick to it, so lessen the amount of jalapeno if you like.
When ready to serve, generously coat the lettuce with the coconut curry spread and top with the carrot, zucchini, cucumber, ginger and sesame seeds.
That looks sublime! That curry paste is making me salivate like never before!!!
I recently came across “Hope” hummus too and thought it was excellent! Great recipe, Anne!
I tried another variety as well, more traditionally flavored. Good, but not nearly as tasty as their coconut curry.
Both coconut and curry have recently gotten my attention! Will have to try this.
I never knew curry and lettuce could be so good together – top marks
Cheers
CCU
CCU, I went w/ the lettuce because, well, I was out of pita/bread/wraps! The combination turned out to be very successful. Happy accident, I guess.
I’ve read through your recipe (which looks amazing and I love the quantity it makes – enough for a sea voyage) but I’m not sure what the pink wavy thing is on top. I thought at first it was smoked salmon (!) but now I wonder if it could possibly be very thin slices of carrot, is that what it is? Yours, mystified.
My money’s on pickled ginger, Lorna, which is an absolute favourite of mine. Chickpeas and me are not a happy combination, so I’m thinking about swapping them out for cold cooked pumpkin or sweet potato. Can’t wait to try it. Doesn’t it look fab!!!
Nicole wins the prize! I’ll bet sweet potato would be fantastic, too!
It’s pickled ginger
! I’m addicted to the stuff and it works wonderfully w/ the curry flavor.
No no! Don’t try the Biscoff. It’s like Cocaine in a pretty little jar XD
Haha! That’s what I’ve heard. I’ve tucked the jar away in the pantry for when we really need to treat ourselves. As I recall, you have a recipe calling for the stuff…
I do, a pear & orange cheesecake. EVIL! http://canned-time.com/no-bake-orange-pear-cheesecake-w-biscoff-drizzle/.
I actually prefer Trader Joe’s ‘Cookie Butter’ to the Biscoff. Traders has more cinnamon flavor and Biscoff is Gingery. Not that I’ll turn down a spoonful…
Count me in next ‘Vegan Food Swap’ . I was reading about one at Vegan Yack Attack and it sounded like a blast, thanks Annie ♥
Thanks so much for your hand-painted card: it was beautiful!! I received it today with the mail! xxx
What a tasty & pretty coloured vegan lunch! I love it all! You are 1 creative woman! MMMMMMMMMMMMM!
I’m so glad you got it! I was certain I’d messed up the address too much for the post office to find you!
No, you wrote it like the Belgians do!
x
Hehe – phew!
hihihi!
Look at that swap care package you received!! WOWZA!! These wraps look so good. Right up my vegan alley!
These wraps look so great–full of hearty beans and crispy veggies. The pickled ginger is such a good idea!
Thanks, Eileen! I LOVE pickled ginger!
Oh wow, now that’s a hummus that was totally worth re-creating. My cucumbers, celery and carrots are calling for it! Oh and I get Richa next time!!! What a loot!!! xx
We’re still working our way through that loot! My faves really are the Indian spices. Amazing.
Lucky girl!!! Richa really knows her spices!
OK so I love that you used the term “nubbin” for your ginger measurement – I love that word, but we use it to describe “A supernumerary nipple (also known as a third nipple, triple nipple, accessory nipple)” !!! Hehehe! Quite amusing, no?
Anyway, additional nipples aside, this hummus sounds awesome – I think I shall try using ALL cannelinni beans, as even though I LOVE chickpeas, sadly they do not love me. I LOVE all those spices you have used, mmmmmmm
Haha! Oh my.
All cannellinis would do just fine – and I think Nicole’s idea (above) of using sweet potato or pumpkin (do you still have some of that beautiful pumpkin??) would be yummy, too.
Boy howdy is right. That sounds fantastic. One of the many reasons I am grateful to have a food processor – bring on the coconut curry hummus! Thanks!
Hummus is one of those seemingly infinitely tweakable recipes. Curry and coconut just seemed brilliant to me (wish I’d thought of it first…).
Oooh, I just want to eat this up! You know I love those flavors. Now I’m hungry….as usual after reading your blog!
And what a bounty you received. I can’t wait to see what you’ll whip up with those ingredients…
The coolest thing is Richa gave me the ingredients to make one of her fabulous bean dishes. Talk about a care package!
NICE!!
i would love a boatload of that coconut curry hummus.. this wrap with all those toppings sounds delicious!
Cant wait to see you use all those spices!!:)
Hehe, you caught the boatload bit
!
Oh! I definitely made some Mexican lettuce wraps with mango salsa last night. These look divine though. Kind of on a coconut curry kick, too! xxx
Mango salsa…girl…
I love curry! Curry and anything go well together! YUM and thanks for making my mouth water!
I love just about anything curry, too!
What a delicious take on hummus, such a unique flavour! Isn’t it so satisfying when you can recreate something at home?
Makes me feel like a mad scientist
!
This sounds so good! I definitely think there will be a scoop of curry paste and splash of coconut milk in an upcoming batch of hummus around here!
Why not, right?!
This looks fantastic! I love all the loot you got in the swap too. I always love to get stuff that I can’t find locally to try out. The Biscoff is ah-may-zing! I agree though that TJ’s cookie butter may be just a bit better. My local grocery carries a crunchy Biscoff that I’m dying to try.
Well, I love lettuce wraps and I LOVE hummus, so I’m in! I’ll take two, please
I was going to say Boy Howdy is right – and saw Little Sis already said that. Talk about disrespectin’ your elders. Ah well, sibling similarity aside – this really sounds spectacular.
These lettuce wraps are beautiful! I’m so glad I found your blog. Definitely following!
Hey there! Thank you so much! You made my day
!
I adore coconut and curry flavours on anything. This looks gorgeous and so healthy too! Thank you for sharing this with Healthy Vegan Fridays. Check back on Friday to see if you were one of the Top 3! We hope to see you again this week. You can submit a post from Friday to end of Tuesday:
http://www.greenthickies.com/healthy-vegan-friday
Hi Katherine! It took me way too long to participate in Healthy Vegan Fridays – hope to make it a regular thing. Thanks for stopping by!