There are dips you politely nibble on… and then there’s this one.
My husband has officially declared it “too good to serve guests unless we double it.”
And my toddler? He treats it like a food group—dipping cucumber, roti, even his spoon.

Let’s just say: this bowl never survives past the hour it hits the table.

The Time-Test

Okay, yes—you can boil the chickpeas for that ultra creamy texture, and I do it when I have the time (or just soak & boil in the background).
But once that’s ready?
We’re talking 10 minutes from “how spicy do I want this?” to “who licked the bowl?”

And if you want to shortcut it, canned chickpeas totally work too.

Why You’ll Love This Curry Hummus:

Traditional hummus with bold, warming Indian spice
Can be made ahead for parties, meal prep, or midnight fridge raids
Super customizable: spice it up, cool it down, top it with all the things
Pairs well with naan, pita, veggie sticks, or grilled chicken

Spice Spotlight: Curry Powder

Curry powder blends vary, but they often feature turmeric, coriander, cumin, chili, and fenugreek.
This combo brings digestive benefits, anti-inflammatory powers, and a golden hue to your hummus.
A spice blend that works as hard as you do? Yes, please.

Hosting Tip

Layer this hummus on a mezze platter with grilled naan, samosa chips, and a yogurt raita. Add wine or chai—depends on the vibe.

Final Bite

Turns out, hummus can wear a sari and still be a crowd-pleaser.
Bold, creamy, and absolutely worthy of its own fridge shelf.

Curry Hummus

Hummus with a curry kick to it

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Prep Time 1

Cook Time 5

Servings 6 people

Ingredients

3/4 cup tahini I use Ziyad brand
1/4 cup lemon juice
100 grams ice
250 grams dried chickpeas I use goya
1 sprig curry leaves
2 tbsp curry powder
2 tsp salt
3 tbsp finely chopped garlic
4 cups water for boiling chickpeas
1/2 tsp baking soda

Instructions

Preparing the Chickpeas

In a large pot, add chickpeas, water, and baking soda. Boil for about an hour or until the chickpeas are mushable
Set the chickpeas to cool

Preparing the Hummus

In a food processor or a really good blender (if you want smooth hummus), begin with blending the dried ingredients first. Add the chickpeas and garlic and blend.
Next add tahini, lemon juice, salt, curry powder, and curry leaves. Blend until smooth.
Final touch, add the ice. This is a game changer to making your hummus smooth and creamy!

Easy Curry Hummus Recipe | Indian-Spiced Hummus in 10 Minutes