Red Curry Hummus

Bahan-bahan (4 porsi)

• 2 (15-ounce) cans chickpeas, rinsed and drained
• 1/2 cup full-fat coconut milk
• 1/2 cup tahini
• 1/3 cup fresh lime juice (about 3 limes)
• 2 tablespoons olive oil
• 1 1/2 to 2 tablespoons Thai red curry paste, to taste
• 1 teaspoon ground ginger
• 3/4 teaspoon fine sea salt
• 2 g arlic cloves, peeled
• optional garnishes: drizzle of olive oil, extra chickpeas, chopped fresh cilantro, chopped scallions, and/or chopped peanuts