Enjoy a creamy and slightly spicy Thai curry-flavored hummus with this Coconut Curry Hummus! It's perfect served with sweet potato or roasted veggie chips, veggies, or even on a sandwich or wrap!
If you like the slow and spicy-sweet finish of a Thai curry, then this creamy coconut Curry Hummus is for you.
Inspired by Hope Hummus' Thai Curry Hummus a few weeks ago, I started playing around with flavors and seasonings for a similarly flavored hummus recipe.
I knew the hummus would have to have curry paste, coconut, lime, agave, and fish sauce in some forms and proportions. I also knew that I wanted to make a spicy hummus recipe, but one-- just like a Thai curry -- that has more than just heat for flavor.
So I got work, I mean play, adjusting the ingredient forms and amounts and ended up with this creamy, dreamy, unique hummus recipe that's perfect on some pita or veggie chips while also being able to step up a sandwich or hold up to some sweet potato tortilla chips in its own unique way.
So if making hummus -- or snacking -- is your idea of a good time, too, I dare you not to run to the kitchen right now and whip up a batch of this hummus-of-the-gods with me. Your taste buds, or those of your dinner guests, won't be mad you did.
This curry hummus recipe is...
- Bursting with flavor
- Easily made vegan
It's has a warm, slightly sweet spiciness that blooms in your mouth as a delicious aftertaste, making it a uniquely different hummus recipe that will be oh-so-hard to forget about.
How do you make hummus?
Simply add all the hummus ingredients to a blender or food processor and blend on high for 45 seconds - 1.5 minutes, or until the hummus is creamy. Then serve with your favorite sides!
What are the best ways to serve hummus?
Hummus is best served at room temperature or even warm. It is great served with veggies, warm pita, crackers, or even with sweet potato tortilla chips or on a tortilla wrap sandwich.
What is the best Thai curry paste?
There are so many great brands of curry paste. I particularly like the Mae Ploy curry paste brand. In this recipe, I'm using their Panang curry paste but their red curry or green curry paste would also likely be totally tasty.
If you make and like this recipe, please review and rate it 5-stars at the top of the recipe card. This helps other people to find the recipes and helps this reader-supported publication, too!
Thank you so much for your feedback and support of Mae's Menu!
A creamy, complex hummus with a spicy-sweet finish and the flavors of your favorite curry.
I used Mae Ploy's Panang curry paste, but feel free to experiment with other types of curry pastes. To make this recipe vegan, sub in coconut aminos (to keep it gluten-free) or soy sauce.
- 2 cans garbanzo beans, drained
- 2 tablespoons raw, virgin melted coconut oil
- 3 tablespoons tahini
- 1 ½ tablespoon agave syrup
- 2 limes, 1 zested and both juiced
- 3 tablespoons shredded or shaved dried & unsweetened coconut
- 2 teaspoon panang curry paste
- 2 teaspoons fish sauce
- 1 tablespoon olive oil
- ¼ cup cold water
1. Add all the ingredients to a food processor or blender and blend until the hummus is creamy and no chunks of coconut or beans remain.
2. Serve with sweet potato tortilla chips or crackers, veggies, or on a sandwich wrap!
1. Leftovers will last covered in the fridge for 5-7 days.
2. This hummus does not freeze well. If you're afraid you won't eat it all in time, just half the recipe.
Amount Per Serving Calories 94Total Fat 5gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 80mgCarbohydrates 10gFiber 2gSugar 3gProtein 3g
This nutrition breakdown is just an estimate of the nutritional value of this recipe and cannot be taken as facts. The owners of Mae's Menu are not nutritionists or dieticians and therefore cannot be held accountable for this nutrition estimate. Please contact your nutritionist or medical professional for a nutritional breakdown of this food. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.