Looking for a switch up to classic hummus recipes? You’ve found your new go to right here! Curry hummus is the one you’ve been looking for and not even known!
The easiest way to level up classic hummus? Just add a bold, unexpected flavor, like this curry hummus recipe.
As a long-time vegan and mom who’s always looking for new snack ideas, hummus is a regular in our house—but we also all get bored of the same flavor on repeat. One day I added curry flavors to our usual batch, and let’s just say… we haven’t looked back.
This curry hummus is warm, savory, and just a little spicy—perfect for spreading on wraps, dipping veggies, or serving atop grain bowls.
It’s still that creamy, protein-packed staple we all know that’s easy, quick and meal-prep friendly, just with a fun twist that makes it feel brand new.
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Why You’ll Love This Recipe
- Flavor – Hummus seems so simple, but when you level it up by make this according to the recipe you’ll see why the flavor combo we give is the best
- Meal Prep – This recipe is good in the fridge for up to 5 days, making it a great meal prep option for the whole week
- Easy- I’m not recommending peeling your chickpeas or anything else difficult or time consuming. I want you to have the best hummus with ease
Recipe Ingredients
Gather your ingredients!
Chickpeas
The main ingredient in classic hummus is chickpeas. You’ll get the best results from homemade cooked chickpeas, however, you can also use canned.
Substitute: You can use white beans or edamame for a different taste, but still a hummus option.
Tahini
Tahini is added for flavor and texture. It has a nutty flavor while helping with the smooth and creaminess of the hummus.
Substitute: If you can’t have sesame, you can start by blending raw cashews, macadamia nuts, sunflower seeds or pepitas into a paste first and then proceed.
Lemons
You really want to go with fresh squeezed lemon juice and not store bought jarred juice for freshness and the boldest flavor. Lemons help balance the blandness of blended chickpeas while give it bright and tangy notes.
Substitute: The taste will differ but you can use limes as well.
Garlic
Just one clove is all that’s needed for a great flavor balance for this recipe. Any more than one fresh clove you’ll run the risk of it have some spicy and even bitter notes.
Substitute: If you want more garlic flavor, you’ll want to use either roasted garlic or garlic powder (¼ teaspoon powder equals 1 clove fresh)
Olive Oil
This is helping our texture, but also adds a richness and flavor to our dish.
Substitute: You really want to use a good quality oil. Avocado or grapeseed would be good options to swap, but you’ll loose the flavor of the olive oil.
Full Fat Canned Coconut Milk
Keeping with the curry flavor profile, we’ll use the thick, creamy part on top of canned coconut milk for a delicious creaminess to this recipe.
Substitute: Any non-dairy milk will do.
Spices
You’ll also need fresh ginger, curry powder, salt, coriander, onion powder, cumin, allspice, garam masala, turmeric, black pepper, and red pepper flakes, along with ice cubes to get the best tasting hummus.
See my recipe card below for a complete list of the ingredients with measurements.
Other Vegan Condiments to Try:
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🥳 Get the Full Recipe
Hummus with Curry
Looking for a switch up to classic hummus recipes? You’ve found your new go to right here! Curry hummus is the one you’ve been looking for and not even known!
Servings: 4 ½ cups
Calories: 393kcal
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Instructions
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Into a medium pot, add 15 ounces chickpeas, ½ teaspoon baking soda, and enough water to cover the chickpeas by 3 inches. Turn the heat on medium high and bring to a boil. Cook for 20 minutes, then drain and run cold water over them until they stop steaming. Note: This step is optional, but will result in the smoothest hummus. Also, you can remove any skins falling off or leave them.
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In a food processor (or high-powdered blender), add ¼ cup lemon juice, 2 tablespoon olive oil, 1 clove garlic, and ½ inch grated ginger. Run until the garlic is minced. Once chickpeas are ready, add then into the mixture and blend again for 2-5 minutes (should be creamy and pale). Add in up to 2 more tablespoon olive oil, scraping down the sides if needed.
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In a food processor (or high-powdered blender), add ½ cup tahini, ¼ cup coconut milk, 1 tablespoon maple syrup (if adding), 1 ½ teaspoon curry powder, ½ each each coriander, onion powder, cumin, salt and pepper, ¼ teaspoon each allspice, garam masala, turmeric, and red pepper flakes. Blend until smooth, scraping down the sides if needed. Then, while blending, add 1 cube of ice at a time until fluffy and smooth.
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Taste and adjust any ingredients as preferred. Serve in a bowl with any desired toppings like olive oil, red pepper flakes, paprika, fresh parsley, cumin and more.
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Notes
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.
Nutrition
Serving: 0.5cup | Calories: 393kcal | Carbohydrates: 28g | Protein: 11g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 12g | Sodium: 741mg | Potassium: 396mg | Fiber: 7g | Sugar: 4g | Vitamin A: 87IU | Vitamin C: 8mg | Calcium: 101mg | Iron: 4mg
Recipe FAQs:
Tahini can be swapped with blended raw cashews (if you can have), pepitas, or sunflower seeds. Doing that will make this recipe allergen-friendly.
This dish should be cooled and stored in an air tight container in the fridge. It is good for 5 days when stored properly.
This hummus can be made and frozen in an air tight, freezer-safe container for up to 3 months.