Have we mentioned that we adore hummus?! On toast, in our buddha bowls, by the spoonful….hey, don’t judge! Hummus is such a common staple of ours, that we are always looking for new flavor combos to change it up. This creamy and delightful recipe was inspired by this Thai Coconut Curry hummus. We added coconut milk which brings a richness to the hummus and really makes the spices stand out. Quick tip: pour leftover coconut milk into a ziploc bag and freeze, this makes it easy to add to dishes later on. This recipe is so easy, requires very little prep, and is simple to make with a food processor or blender. Our Ninja food processor works great for hummus because it’s so convenient for small batches and storage.