Adapted from Pinch of Yum website. Good during Lent.
For the Curry Hummus:
1 can chickpeas, drained & rinsed
1/4 cup coconut milk or other milk
1 teaspoon or a little more of curry powder
Bit of garlic
Season salt
Combine ingredients in food processor until smooth.
For the Peanut Sauce:
3/4 cup peanut butter
1/4 cup coconut aminos
1/4 cup rice vinegar
1/4 cup water
2 Tablespoons honey
Bit of salt
Combine in food processor until smooth.
To serve:
Tortilla (I like the soft low-carb ones from Sam’s Club)
Curry hummus
Sprinkle of Cole slaw mix
Drizzle with peanut sauce
Wrap up.