Coconut Curry Hummus is a unique way to jazz up traditional hummus. With notes of turmeric and other curry spices, this hummus makes a great dip! Ready in just 5 minutes!
Especially as the weather gets warmer, I love to snack on raw veggies. My all time favorite vegetable to snack on is carrots. But I also enjoy some other veggies like bell peppers and celery. Whatever vegetable I'm snacking on, I always want something to dip it in.
This coconut curry hummus fits the bill!
Curry spice is filled with some of the most delicious spices. Coriander, turmeric, mustard, cumin, fenugreek, paprika, cayenne, cardamom, nutmeg, cinnamon and cloves come together for a beautiful sweet and savory spice.
I find it easiest to buy a pre-made curry spice, but you can also mix your own. (Especially if you want to add even more turmeric for those antioxidants!)
Hummus is super easy to make. All you have to do is throw all the ingredients in the food processor and blend until the dip is smooth. So easy.
Step 1. Add all the ingredients to the food processor. Blend until smooth. Enjoy!
Most traditional Middle Eastern hummus recipes are made without oil! They usually use fresh chickpeas. This is an option.
But there's another way: add more coconut milk or aquafaba.
Save the liquid from your can of chickpeas or grab some extra coconut milk and add another 1/4 cup for an ultra silky hummus.
Homemade hummus does not last as long as store-bought.
Store this coconut curry hummus in an air tight container in the fridge. It will last 7-10 days.
Hummus is classically served with pita, but here are a few other options:
Thank you God for unique flavors and easy recipes. Help keep us healthy and safe. Amen.
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Coconut Curry Hummus is a unique way to jazz up traditional hummus. With notes of turmeric and other curry spices, this hummus makes a great dip! Ready in just 5 minutes!
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