Description

Creamy curry hummus made with chickpeas, coconut milk, red curry paste, and warm spices. This easy vegan dip blends in minutes and delivers bold, aromatic flavor perfect for snacks, appetizers, or sandwich spreads.

Ingredients

2 (14-ounce) cans chickpeas, drained and rinsed

1/2 cup coconut milk, plus more as needed

1 1/2 tablespoons red curry paste

1 tablespoon curry powder

1 garlic clove

1 teaspoon sea salt

Water, olive oil, or extra coconut milk as needed for blending

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Instructions

1. Add the chickpeas, coconut milk, red curry paste, curry powder, garlic, and sea salt to a food processor.

2. Blend until the mixture begins to become smooth, stopping to scrape down the sides if needed.

3. Continue blending until creamy.

4. Add a little water, olive oil, or extra coconut milk as needed to reach your preferred consistency.

5. Taste and adjust seasoning if necessary.

6. Serve immediately or chill before serving for deeper flavor.

Notes

For extra smooth hummus, blend the chickpeas longer and add coconut milk gradually.

Chilling the hummus for 1–2 hours deepens the flavor.

Top with olive oil, toasted chickpeas, or a sprinkle of curry powder before serving.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Appetizers & Snacks
Method: Food Processor
Cuisine: Middle Eastern-Inspired