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Super easy to make and tastes just like a curry hummus should and not too spicy, even 2yo enjoyed it with some carrots!
KATie
Curry Hummus!
And Gluten Free May!
So here’s the deal. I am not gluten free. I am not an expert on gluten free. I acknowledge that gluten free diets aren’t just trendy but really important for some people, and I also acknowledge that gluten is not the food of the devil.
All that being said, there was some nice things happened when I opted to dip my toes in the gluten-free waters a few weeks ago.
Nice things list:
- You magically eat more vegetables.
- Your tummy feels good.
- You get more creative because you cannot default to bread and company.
- You remember that you actually do, in fact, love other foods besides bread.
- You wake up one day and feel proud of all the good food you’re eating.
- Hey, vegetables. Hey, eggs. Hey, other real foods. Your body is loving you for this.
I didn’t really have a reason to try going gluten free other than feeling like I had gotten a little off-track with my eating in the four months since we lost our son, Afton, and I wanted to right the ship. Get the body back in its groove, you know. I was searching for that kind of feel-good thing that I hadn’t had for… a long time.
Going gluten free for a short while wasn’t necessarily the magic bullet that got me back to ground zero, but it was a helpful way for me to structure my meals. I had started defaulting to bread, and lots of bread, and lots of related bread products during a season when what I needed was comfort food upon comfort food. And I’m not regretful about that in the least. I needed bread during that long winter – sometimes a plain piece of toast with butter was all I could eat.
But as spring emerged, both emotionally and seasonally, opting out of bread and other gluten-y stuff gently lifted me outside the box and reminded that there are also other foods that I do love to eat that aren’t some variation of buttered bread, noodles, and the likes.
FOR EXAMPLE.
I made this lovely curry hummus because I wanted to put it on a wrap (and I DID put it on a wrap and you’re going to love that wrap – patience, grasshopper), but then it was so beautiful and tasted so yummy that I thought the curry hummus deserved its own post. I would absolutely consider this a summertime stocked-fridge staple since it makes an impromptu mid-morning snack or a spur-of-the-moment happy hour a total reality in your life. And luckily, it uses ingredients that many of us POYers probably have on hand at any given moment.
Curry paste. Curry powder (yes, I like both in there). Coconut milk. Chickpeas. Garlic. Lime, right? Gosh, I love me some fresh lime. And something for heat. What’s your poison? I like a pinch-full of cayenne pepper.
Whether you dip with raw veggies or root vegetable chips – because, you know, CHIPS – you will be rocking out with the curry vibes on this one. Mwah.
Curry Hummus
- Total Time: 10 minutes
- Yield: 12 servings (about 1/4 cup each) 1x
Description
Curry Hummus! smooth, creamy, and perfect for a healthy snack or in a wrap for an awesome lunch. gluten & dairy free. YUM.
Ingredients
- 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
- 1 teaspoon sea salt
Instructions
- Blend or pulse in a food processor until smooth.
- Add more coconut oil, olive oil, or water to loosen as needed, depending on how thick you want it. The end!
Notes
I like to add a little squeeze of lime and a pinch of cayenne for extra heat.
Most curry pastes use shrimp paste, so if you need this to be fully vegetarian or vegan, you gotta make your own curry paste or buy a vegan one.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Dip
- Cuisine: Mediterranean
Keywords: curry hummus, curry, hummus recipe
One More Thing!
This recipe is part of our collection of best healthy snacks. Check it out!
This is amazing!!!
How long will this Curried Hommus keep for if I want to prepare a few days before a gathering ( time constraints )
Thank you!
It should keep for up to four days!
Hi! What type of curry powder did you use? And will light coconut milk work instead of full fat coconut milk? Thanks!
Hi Danielle! We use regular yellow curry powder typically found in the spice aisle of the grocery store. Light coconut milk will work!
Oh this is good. Excuse me while I eat the entire thing 😉
Made it! A hit with the whole house.
Very slight kick which my 2 year old noticed, however she still ate a quarter cup
Our favourite health food store is closed for Covid Times and we just love the Sunflower Kitchen version, can’t get it anywhere else locally. Finally found the time to seek out a DIY alternative.
Thanks 🙂
Glad you and your family enjoyed this hummus!
Can you tell me exactly what curry paste you use? I have had such bad luck with curry paste in the past!
We use Thai Kitchen red curry paste. 🙂
Looks amazing! Making the wraps for lunch this week. Is the coconut milk full fat canned coconut milk? Or like drinking coconut milk?
Can’t wait to eat it!
Is houmous bad for diabetics?
Hi! Do you have any substitutions for coconut milk? I dislike the flavor it adds to curry dishes (it’s strongly coconut in a way I don’t love) but wasn’t sure if oil would be a direct swap?
Just made this – to go along with the Rainbow Roll-Ups, and I really liked the base of this recipe. I ended up needing another 1/3 cup of liquid/oil to get the texture where I wanted it. I also added the juice of 1 whole lime and additional salt to brighten up the flavor of the curry and coconut. Thanks 🙂
Hi, this is a delicious sounding recipe.
Can it be made in a blender? I don’t have a food processor.
Thank you
I swear this is the best hummus recipe that I ever tried. Love it so much 😍 thank you thank you thank you
Thank you so much for all the curry recipes I was craving curry hummus, so I googled it and well I’ll just say” your the Queen of Curry”. I started with your curry paste, then made the dish with potatoes, and finished with the hummus. Everyone that tasted the 2 recipes, went back for more, until it gone. Planning on looking for more great recipes on your site. ❤️
This is delicious! I will be making this often.
Great recipe! I added a few things to thicken and spice mine up…1/2 a yam, 1/2 a jalapeno, a juiced lemon and doubled everything but the chickpeas and salt. The yam really pops the color and thickens the hummus without throwing off the curry flavor!
Love that! Glad you enjoyed it!
The recipe looks awesome and I can’t wait to try it!!
Thai Kitchen makes curry red and green pastes without fish products and you can buy them at most chain grocery stores.
Really like this recipe post for two reasons..
First-enjoy hummus and will try this new flavor !
Second-really like the pic presentation..some new ideas for the ones I make.
I don’t have to be concerned about gluten free..actually have diabetes and have to avoid gluten free..hummus perfect as I have to watch my carbs.Is there a substitute for the coconut milk ? (not a fan of it).
Thanks for the new ideas !
Super easy to make and tastes just like a curry hummus should and not too spicy, even 2yo enjoyed it with some carrots!
Glad to hear that, Katie!
Made this over the weekend – quick, easy and SO GOOD. I could slather it on just about anything… and by “could” I mean I definitely will. Summer staple for sure!
Glad to hear it, Bobbi!
Going to try this! Thanks for all those lovely recipes!
Hi,
This looks really yummy, especially in the rainbow roll-ups. I was just wondering how much dried chickpeas I should take, because I always boil them myself. Thanks for this great recipe!
I would say about 2 cups!
Does this use the coconut milk in the box or from the can?
Thanks! Can’t wait to try it….I <3 curry! C
From the can! 🙂
I never thought to add coconut milk to the hummus. Brilliant idea!
I made the hummus this afternoon. Taste is wonderful! Texture is meh; grainy, not smooth. Did you develop the recipe using a high powered blender (i.e. Blendtex/Vitamix) which would be able to render it smooth? Skin the beans before blending, ala Deb Perelman? – I don’t have a high powered blender, didn’t skin beans, and used a Cuisinart mini prep food processor. I ended up with a delicious tasting but very grainy hummus.
Hi Tricia! Lindsay uses a very high-powered blender, so that could be the main issue. When we have time, we like to skin the beans as well to really make it smooth. 🙂
Ok, thanks so much, that definitely makes sense! 🙂 – And just a suggestion: You might want to put that info somewhere in the recipe so people who don’t have that type of equipment, can expect different, possibly grainier, results.
Love the idea of coconut milk being used for this.
Hope you enjoy it! 🙂