Steps:
- Place the chickpeas, red curry paste, garlic, lime zest, and salt in the food processor. Pour a 1/2 cup of coconut milk over the top and cover. Puree until very smooth, then check the consistency. If you like your hummus a little more loose, add another ü coconut milk and puree again. Scoop into a bowl and sprinkle chopped thai basil over the top. Serve with endive, cut vegetables, or rice crackers.
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