This Sweet and Spicy Curry Hummus is a vibrant, flavorful twist on classic hummus, packed with warm spices like curry, turmeric, and ginger.
Rich in plant-based protein and fiber, with heart-healthy fats from tahini, it’s naturally low in saturated fat.
Quick, creamy, and versatile, it’s perfect for everyday snacks, sandwiches, or meal prep, bringing a satisfying, wholesome punch to any table.
Sweet and Spicy Curry Hummus
Equipment
- 1 colander
- 1 microwave-safe bowl (small)
- 1 Large bowl
- 1 Food processor or high-speed blender
- Measuring Spoons and Cups
Ingredients
- 1 can 15 oz chickpeas, drained, liquid reserved
- 1 ½ tsp baking soda optional, for removing skins
- ¼ cup tahini
- 1 clove garlic
- 2 tbsp lemon juice from ½ lemon
- ½ tsp salt
- 1 tsp curry powder
- ½ tsp ground turmeric
- 1 tsp fresh ginger grated
- ¼ tsp cayenne pepper optional, increase to ½ tsp for extra heat
- 1 tbsp pure maple syrup
Instructions
- Drain the Chickpeas: Start by opening your 15-ounce can of chickpeas. Pour the chickpeas into a colander to drain the liquid, but don’t discard the liquid—you’ll need a portion of it later to help blend the hummus to a smooth, creamy consistency. Give the chickpeas a gentle rinse under cold water to remove any canning residue.
- Optional Chickpea Skin Removal for Creaminess: If you want an ultra-smooth hummus, removing the skins from the chickpeas is highly recommended. Transfer the rinsed chickpeas to a small, microwave-safe bowl. Sprinkle 1 ½ teaspoons of baking soda over the chickpeas and toss them gently to coat evenly. Microwave the bowl on high for 90 seconds to slightly soften the skins, which makes them easier to remove.
- Separate Skins from Chickpeas: Carefully pour the hot chickpeas into a large bowl and cover them with cool water. Using your hands, gently rub the chickpeas between your fingers. The skins will start to loosen and float in the water. Drain the water, removing the skins, and repeat this process 4–5 times until the chickpeas are mostly skin-free. This step ensures a silky, restaurant-quality hummus.
- Prepare the Flavor Base: In a food processor or high-speed blender, combine the chickpeas (skins removed or left on, depending on your preference) with ¼ cup of the reserved chickpea liquid, ¼ cup tahini, 1 clove of garlic, 2 tablespoons of fresh lemon juice, and ½ teaspoon of salt. Add the warm spices: 1 teaspoon curry powder, ½ teaspoon turmeric, and 1 teaspoon freshly grated ginger. If you enjoy a spicy kick, include ¼ teaspoon cayenne pepper, or increase to ½ teaspoon for extra heat. For a subtle sweet balance, add 1 tablespoon of pure maple syrup.
- Blend Until Smooth: Secure the lid of your food processor or blender and blend on high for about 60 seconds, stopping to scrape down the sides as needed.If the mixture seems too thick or isn’t moving smoothly, add 1–2 tablespoons of the reserved chickpea liquid at a time until you reach a creamy, spreadable consistency. Aim for a luxuriously smooth texture that’s easy to scoop with crackers or spread on sandwiches.
- Taste and Adjust Seasoning: Once blended, taste the hummus carefully. Adjust the salt, lemon juice, or maple syrup if needed. If it needs more warmth, a pinch of extra curry powder or cayenne can enhance the flavor. The goal is a perfectly balanced sweet, spicy, and savory flavor profile.
- Serve and Store: Transfer the hummus to a serving bowl and smooth the top with a spatula. It pairs beautifully with fresh veggies, pita bread, chips, or as a creamy sandwich spread. For meal prep or longer storage, cover the bowl tightly and refrigerate for up to 5 days. The flavors often deepen after a few hours, making it even more delicious the next day.
- Optional Garnishes: For presentation and extra flavor, drizzle a bit of olive oil on top, sprinkle with paprika or additional curry powder, and garnish with fresh chopped parsley. This step is optional but adds a vibrant visual appeal and a burst of aroma.
Notes
- Removing chickpea skins is optional but results in a creamier hummus.
- Adjust cayenne pepper to your preferred spice level; start small and add more gradually.
- Reserved chickpea liquid can be substituted with water if needed, though the liquid enhances flavor and texture.
- Freshly grated ginger is recommended over pre-ground ginger for a brighter, more vibrant taste.
- Maple syrup adds a subtle sweetness that balances the spices; honey or agave syrup can be used as alternatives.
- Hummus flavor improves after resting in the fridge for a few hours, allowing the spices to meld.
- Use a high-speed blender or food processor for best results; lower-powered appliances may require extra liquid.
Chef’s Secrets for Perfect Flavor
For a truly standout hummus, the key is balancing the sweet, spicy, and savory elements.
Always taste and adjust the seasoning gradually—too much curry can overpower, while insufficient salt can make it flat.
Removing the chickpea skins might take extra time, but the silky texture is worth it.
Using fresh ingredients like grated ginger and freshly squeezed lemon juice elevates the flavor dramatically.
Don’t forget the maple syrup—it softens the spice while enhancing the natural chickpea flavor, creating a smooth, balanced profile.
Finally, blending in stages and scraping the sides ensures a consistently creamy hummus.
Serving Suggestions and Pairings Ideas
This Sweet and Spicy Curry Hummus is incredibly versatile.
Serve it as a dip alongside crisp vegetables like carrots, cucumber, and bell peppers, or pair it with warm pita, crackers, or breadsticks.
It also makes a delicious spread for sandwiches or wraps, adding depth to grilled vegetables or roasted chicken.
For a gourmet touch, drizzle with olive oil and sprinkle with paprika or toasted sesame seeds.
You can even use it as a base for grain bowls, pairing it with quinoa, roasted vegetables, and a squeeze of lemon for a balanced, satisfying meal.
Storage Tips and Best Practices
Store the hummus in an airtight container in the refrigerator for up to 5 days.
Always use a clean spoon to prevent contamination and maintain freshness.
If the hummus thickens during storage, stir in a teaspoon of reserved chickpea liquid or water to restore creaminess.
For long-term storage, you can freeze hummus for up to 3 months in a freezer-safe container; thaw overnight in the fridge and stir well before serving.
Keep garnishes separate and add them just before serving to preserve flavor and texture.
Frequently Asked Questions
1. Can I use dried chickpeas instead?
Yes! Soak 1 cup of dried chickpeas overnight, then boil until tender (about 1–1.5 hours). Use the cooking liquid sparingly in place of canned liquid to achieve the right consistency.
2. How spicy is this hummus?
The spiciness depends on your preference and the amount of cayenne pepper used. Start with ¼ teaspoon for mild heat and increase gradually for a bolder kick.
3. Can I make this hummus vegan?
Absolutely! This recipe is already plant-based and vegan-friendly. All ingredients—including tahini, maple syrup, and spices—are suitable for a vegan diet.
4. Why should I remove chickpea skins?
Removing skins is optional but highly recommended for a smoother, creamier texture. Skins can make hummus slightly grainy, especially if you prefer a silky spread.
5. How can I enhance the flavor further?
For extra depth, lightly toast the curry powder and turmeric in a dry skillet before adding them to the hummus. Adding a small drizzle of olive oil while blending can also enrich the texture and flavor.
