Today we’re combining some of my absolute favorite flavors into an addicting dip that will have you going back for seconds and thirds. Stock up on extra raw veggies and pita because this one is GOOD.
If you’ve had my curry tahini dressing or even my sunshine dressing before you’re absolutely going to fall in love with the warm flavors in this sweet and spicy curry hummus recipe. It’s loaded with curry flavor and you can really choose how sweet or how spicy you’d like it!
The ingredients are super simple yet the result is everything you could want in homemade hummus: smooth & creamy (with a secret tip!), super versatile, and bursting with amazing flavor. Let’s do it up!
Ingredients in this curry hummus recipe
You’ll just need our classic, core hummus ingredients plus a handful of flavorful, warming spices. This recipe is super easy to adapt to your sweet and spice level, too! Here’s what you’ll need:
- Chickpeas: you’ll need one can of chickpeas or garbanzo beans. Be sure to save a little of the liquid that comes in the can.
- Garlic: a little garlic gives the hummus a lovely savory flavor.
- Tahini: the other ingredient that gives hummus its creaminess is tahini, which is a paste made from sesame seeds. We love Soom tahini — use the code ‘ambitiouskitchen’ for 10% off!
- Lemon juice: fresh lemon juice adds the perfect amount of acidity to the hummus. I highly recommend using fresh instead of bottled lemon juice.
- Salt: you’ll also need some salt to bring out all of the flavors.
- Spices: to get warm curry flavors we’ll be adding yellow curry powder, ground turmeric, freshly grated ginger and cayenne pepper for a kick of heat.
- Sweetener: I like to add a little pure maple syrup to balance out the spice and really bring out the sweetness of the curry.
- Optional: to get extra creamy hummus you’ll also need some baking soda and hot water. More on this below!
Choose your sweet & spice level
We tested out the perfect ratio of spices and ingredients to make a curry hummus that’s savory, a little sweet and a little spicy. If you taste it and are looking for a bigger kick of heat, use 1/2 teaspoon of cayenne pepper instead of 1/4 teaspoon. And if you like yours a little sweeter, add a teaspoon or two more of maple syrup!
Our #1 tip for smooth, creamy hummus
Have you ever had exceptionally good hummus that was just SO creamy that it was almost buttery? That hummus probably used chickpeas that had their skins removed! Here’s a super easy, effective way to do it:
- Drain the chickpeas. Start by draining your can of chickpeas and reserving the liquid in a bowl. Rinse the drained chickpeas and dump them into a different, microwave safe bowl.
- Add baking soda. It might sound strange, but you’ll then toss the drained, rinsed chickpeas with 1 1/2 teaspoons of baking soda!
- Heat them up. Once your chickpeas are coated with baking soda, microwave the whole bowl for 90 seconds.
- Cool off & remove skins. Finally, pour the hot chickpeas into a large bowl and cover them with cool water. Gently rub the skins off of the chickpeas using your hands and drain off the water that has the skins in it. Repeat until all of the chickpeas have been skinned. This might take 4-5 changes of cool water. Then, follow the instructions as written!
Sweet & spicy curry hummus in 15 minutes
Good news: this curry hummus recipe literally takes just 15 minutes to make so you’ll be snacking in no time.
- Skins or no skins. First, decide whether you’d like to remove the skins from your chickpeas using the method above or leave them as-is. Once your chickpeas are ready, add them to the bowl of a food processor or a blender.
- Add the rest of the ingredients. Next, add some chickpea liquid from the can, garlic, tahini, lemon juice, salt and those delicious spices.
- Blend it up. Pulse or blend the ingredients for about 60 seconds or until everything is completely smooth. If anything is getting stuck or appears too thick, simply add more chickpea liquid 2 tablespoons at a time.
- Taste, adjust & serve. Once the hummus is nice and smooth and creamy, taste it and add more seasonings if you’d like. Then serve and enjoy!
How to store homemade hummus
Store your homemade curry hummus in an airtight container in the fridge for up to 5 days.
Delicious ways to eat this curry hummus
More of the best hummus recipe
Get all of our dip recipes here, and more tips & tricks for making the best homemade hummus here!
I hope you love this sweet and spicy curry hummus recipe! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Sweet and Spicy Curry Hummus
Sweet and spicy curry hummus filled with wonderful, warm spices for a flavorful dip or spread you’ll absolutely love! This delicious curry hummus recipe is easy to make and might just be your new go-to hummus flavor.
can chickpeas, drained but with the liquid reserved
baking soda (if removing the chickpea skins — see below for instructions)
- Juice from 1/2 lemon (about 2 tablespoons)
fresh grated ginger
- Optional: 1/4 teaspoon cayenne pepper (1/2 teaspoon cayenne if you like it extra spicy)
pure maple syrup
Drain the chickpeas over a colander, reserving the liquid in a bowl. Skip to step 5 if not removing the skins from the chickpeas.
To remove the skins for creamier hummus: rinse the chickpeas and add them to a small microwave-safe bowl.
Toss the chickpeas in 1 ½ tsp. baking soda and microwave them for 90 seconds.
Pour the hot chickpeas into a large bowl and cover with cool water. Gently rub the chickpeas between your hands to remove the skins. Drain off the water with the skins, and repeat the process until all the skins have been removed. It may take 4-5 changes of water.
Add the chickpeas (with skins on or off), ¼ cup of chickpea liquid from the can, and all other ingredients to a food processor or blender and blend until completely smooth, about 60 seconds. If things aren’t moving around very well, you can add 2 extra tbsp. at a time of the chickpea liquid.
Taste and adjust seasoning if necessary. Serve with crackers, chips, veggies, or as a sandwich spread.
Servings: 8 servings
Serving size: 2 tablespoons
Saturated fat: 0.7g
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats