Creamy, gingery, Magical Curried Hummus is perfect, good-for-you comfort food. And it only takes 10 minutes to make!
This hummus recipe is seriously going to rock your socks. It's got all of my favorite things going on:
- warming ginger
- spicy curry flavors
- rich, creamy coconut milk
It's perfect for when you're feeling worn out and snacky. It seriously could not be simpler to make. Just dump the ingredients into the blender, puree, and eat.
How to Serve Curried Hummus
I love dipping chips, crackers, and veggies into curried hummus, but you can also:
- Use it as a sandwich spread.
- Add a healthy dollop to your next grain bowl as the sauce.
- Stuff it into a taco or burrito instead of sour cream.
- Top a salad with some Air Fryer Falafel Balls.
Really, anywhere you feel like your life needs some rich, cremy, curry goodness, this hummus is your answer!
How to Store It
This recipe keeps for three to four days in an airtight container in the refrigerator. I like to store it in my lidded glass Pyrex bowls, so I can just pop the lid and serve. No extra serving bowls needed!
I have not tried freezing this recipe, but apparently you can freeze hummus! You can freeze up to 12 ounces at a time in a freezer safe container for up to four months. Thaw for a few hours (up to overnight) in the refrigerator before serving. Stir, and eat!
Got your chips at the ready? Let's make some hummus, y'all!
Magical Curried Hummus
- 1 15 ounce can chickpeas - drained
- 1/4 cup roasted red pepper
- 1/2 cup sliced carrot - You don't have to mince, but your blender will have an easier time if you at least precut them a little bit.
- 2 cloves garlic
- 1/2 cup coconut milk
- 1 teaspoon red curry powder
- 1 tablespoon minced fresh ginger
- 1/2 teaspoon turmeric
- 1 tablespoon lemon juice
- 1/2 teaspoon sea salt
- 1 teaspoon toasted sesame oil - optional, for drizzling
- In your blender or food processor, combine everything but the sesame oil. Puree until smooth.
- Transfer to your serving bowl, drizzle with sesame oil, and devour!