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Thai Coconut Hummus

If you’re eating a plant-based diet, there’s one question you probably receive more frequently than any other: where do you get your protein? Though such curiosity seems logical, many people simply aren’t aware of the high levels of protein in plants. For example, chickpeas have around 14 grams of protein per cup. Also known as garbanzo beans, chickpeas also contain around 14 grams of dietary fiber which dominates the 0 grams found in animal protein. Our favorite way to eat these little super beans involves a creamy Middle Eastern dip. Take hummus to the next level by adding some of aha’s SWEET CHI Butternut Squash Bisque! This powerful combo adds extra health benefits such as reduced inflammation, lots of vitamin A and C, and high levels of carotenoids to protect against heart disease. SWEET CHI hummus has the perfect balance of Thai spices and sweet squash to leave dippers everywhere satisfied. This recipe is quick, easy, and free of added oil and preservatives! So next time an inquisitive omnivore analyzes your protein intake, just let the hummus do the talking.


1 can of chickpeas (rinse well)

⅓ cup of Sweet Chi soup

1 tbsp tahini

1 ½ tbsp of thai red curry paste

¼ tsp salt

½ tsp garlic powder

1 tsp paprika

1 tsp ground cumin

Lemon juice

Fresh oregano for garnish

*Spice amounts can be altered depending on taste preference

Step One: Add all ingredients to food processor or powerful blender.

Step Two: Grind together until texture is smooth and creamy.

Step Three: If hummus is too thick, add more SWEET CHI little by little.

Step Four: Garnish with fresh oregano and paprika.

Step Five: Serve with pita chips, pretzels, or your favorite veggies, and enjoy!


With Pure Intentions,

Abby Jenkins

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