The secret to a truly outstanding curry hummus lies in balancing the aromatic spices with the creamy texture of chickpeas and coconut milk. This recipe delivers a bold, flavorful dip that’s incredibly easy to prepare, making it a perfect addition to any meal or snack. Curry hummus is a fantastic way to introduce new flavors to your table, offering a unique twist on a classic. It’s ideal for those seeking a quick, healthy, and satisfying snack or appetizer that stands out.
Ingredients for curry hummus
- 2 14-ounce cans chickpeas, drained and rinsed
- 1/2 cup coconut milk (more as needed)
- 1 1/2 tablespoons red curry paste
- 1 tablespoon curry powder
- 1 clove garlic, minced
- 1 teaspoon sea salt
How to make curry hummus
- Combine drained and rinsed chickpeas, coconut milk, red curry paste, curry powder, minced garlic, and sea salt in a food processor.
- Blend or pulse all ingredients until the mixture is smooth and creamy, scraping down the sides as needed.
- For a thinner consistency, add 1-2 tablespoons of additional coconut milk or water and blend again until desired texture is reached.
- Taste and adjust seasoning if necessary. Serve immediately or chill for later enjoyment.
Pro tips
- For extra smoothness, peel the chickpeas after rinsing. I’ve found this makes a noticeable difference in texture.
- Adjust the red curry paste to your spice preference; start with less if you’re sensitive to heat.
- To achieve a truly creamy consistency, add a tablespoon of olive oil or a little extra coconut milk as you blend.
This curry hummus is a delicious and versatile dip that’s sure to become a favorite. Experiment with different garnishes like fresh cilantro or a drizzle of chili oil. Enjoy your flavorful creation!
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