Curry Hummus

Curry Hummus



.Not Suitable for freezing




  • 400g tin of Chickpeas (drain and rinse)
  • 8-10 tbs Olive Oil
  • 1 tbs tahini
  • 1/2 tsp turmeric powder
  • 1/2 tsp roasted curry powder (plain curry powder will be just as tasty)
  • 1 big handful of chopped parsley
  • 2-3 large crushed garlic cloves
  • 1 tsp lemon juice
  • 3-5 tbs water (depending on desired consistency of your hummus) 
  • Salt to taste


You will find a raft of recipes online and one fact that is apparent is that the source of your chickpeas will affect the consistency of your paste. So a word of caution, add the water slowly depending on your desired consistency. If you prefer, you do not need to add any water at all.
  1. Add all the ingredients in to a food processor and blend.  I like my hummus a little coarser so only blended it till I saw that all the ingredients had mixed in but if you prefer a smoother consistency blend for a few minutes longer.
  2.  Once you have reached your desired consistency, pour out of the blender and store in a glass jar or dish.  I use cellophane to cover my dish to prevent the air from drying it out.
Optional but Super Tasty Instead of parsley, you could add a couple of handfuls of fresh coriander leaves or basil leaves.  I also made one batch with fresh dill which was just as yummy!If you haven't got roasted curry powder, you could also try cumin powder or coriander powder for a taste variation. Add a pinch of chilli powder if you like your hummus with a bit of a kick.

Like most of you, I’ve bought the plain hummus, the coriander flavoured one, the red pepper one, the garlic one … but I have yet to come across a curry hummus so I made it myself.

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