Thai Coconut Curry Dip

15 minutes | Easy Recipe
Snack, Appetizer, Side Dishes
vegan, low-carb, dairy-free, dips



  • 2 cans garbanzo beans, drained and rinsed
  • 2 tablespoons tahini
  • 1 tablespoon Sriracha hot sauce
  • 4-5 garlic cloves
  • 1 small shallot
  • 2 teaspoon shredded coconut
  • ½ teaspoon yellow curry powder
  • ½ tsp. salt or to taste
  • ½ cup coconut milk
  • Juice of 1 lime
  • Zest of 1 Lime, reserved for garnish
  • 1 cup coconut oil, warmed until liquid


  1. Add all ingredients, except lime zest and coconut oil, to a food processor or a blender.
  2. Pulse or process until combined.
  3. With the processor running drizzle in coconut oil until desired consistency is reached or until smooth and creamy. Adjust salt to taste.
  4. Garnish with lime zest and serve with Beanitos bean chips (such as Simply Pinto or Sweet Chili & Sour Cream).

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