My how I’ve missed this. And you guys!
Never in a million years did I think I would have taken off as much time as I did in between blog posts – it wasn’t my original intention to. But after celebrating our wedding, we went almost right into the honeymoon and it felt hard and forced to get a couple of posts up during that time, so I decided to just fully go into out of office mode.
You only get married and honeymoon once, right? Well, hopefully…of course. I can’t wait to dive into all the details with you guys, but we literally got back last night and I am fighting this time change like crazy.
I really admire bloggers who continue to share and post when their lives go on hold for something else – because the world continues to carry on, even if time is stopped for that person. But I also admire bloggers (and just anyone, really) who take time away. And I mean, really take time away.
So these past couple of weeks, I did the latter. I really took time away. I wanted to soak up every moment I could without feeling like I needed to immediately share or post something. Or to even check in for that matter.
It’s hard in an industry like blogging to feel like you can actually turn off. Whether it’s wanting to post on Instagram, check a quick email, share a link on Facebook – there is always something. So it took a little bit of time to adjust to the mentality that it REALLY will be ok, that the blog – and everything related to it – would still be standing when I returned.
And now I’ve returned! With coconut curry hummus no less.
You read that one right: coconut curry HUMMUS!
I’ve never been a crazy sweet coconut fan. By that I mean, coconut-flavored desserts or cocktails don’t always cut it for me. Except of course in Hawaii – because I was whistling a little different tune there.
With that said though, I absolutely love savory coconut dishes, and have especially been on a big kick the past few weeks. Coconut-crusted chicken, coconut rice, and now! Coconut curry hummus.
This is a hummus I could eat with just about everything. The week I made it, I was dipping it, using it as a salad topper, eating it with chicken – and it was amazing with each! The flavors in this hummus are bold, the color is beautiful, the consistency is perfectly creamy from the coconut milk, and if you’re like me than you add a little more spice to it than one normally should.
It’s good to be back.
- 2 – 15 ounce cans chickpeas, drained and skins removed
- ½ cup unsweetened full-fat coconut milk
- ¼ cup Thai red curry paste (add 2 tablespoons at a time, and adjust based on spice preference)
- 2 tablespoons tahini
- 2 tablespoons fresh parsley (plus more for topping)
- 2 cloves garlic
- 1 teaspoon paprika
- 1 teaspoon turmeric
- Juice of 1 lime
- Salt and pepper
- Water for thinning
- Add all the ingredients to a food processor and pulse until smooth. Taste and adjust seasoning if needed. If the hummus needs to be thinned, add a little bit of water (or more coconut milk!) until it reaches desired consistency. Taste and serve with freshly chopped parsley sprinkled over top!