Curried Hummus

We’re big fans of curry. We’re also big fans of hummus. So this recipe really is a match made in heaven. By combining a few simple spices with our traditional hummus recipe you’ve got one seriously good snack on your hands (although we recommend using a pita 😉).

Not only is hummus incredibly tasty, it's really nutritious. It’s full of protein and fibre — making it a great snack to keep the hanger at bay. The fibre in chickpeas also helps lower your cholesterol bad levels — even more so than other fibre-rich foods. And the metabolism of this fibre leads to the production of lots of short chain fatty acids which is great for your gut health. Turmeric is another powerful ingredient we try to eat a lot of. It’s packed full of a compound called curcumin which has a range of amazing health benefits, like fighting cancerous cells and keeping inflammation down.


  • 1 x 4oog tinned chickpeas

  • 3 TBSP water

  • 3 TBSP extra virgin olive oil

  • 3 tsp tahini

  • 1 minced garlic glove

  • Juice of 1 lemon

  • 1 red chilli (optional)

  • 1 tsp ground cumin

  • 1 tsp turmeric

  • 1 tsp curry powder

  • Sprinkle of salt

  • Sprig of fresh coriander (optional)

*We topped ours with sliced radish, fresh coriander, nigella seeds, and roasted flaked almonds.


  • Rinse the chickpeas under cold running water.

  • Combine all the ingredients, except the water and olive oil in a food processor (you can also use a hand blender) and blend until combined.

  • Then add the water and blend again.

  • Then, while the food processor is running, slowly add the olive oil until the hummus has a nice smooth consistency.

  • Sprinkle with desired toppings - flaked almonds and coriander are some of our favourites.

  • Place in a serving dish or store in an airtight container in the fridge.