Every now and then I like splurging on “fun foods” to explore new flavors and get a little inspiration. My last little splurge was some Thai curry hummus that was on sale at Whole Foods. I loved the unique combination of lime, coconut, and Thai curry paste with the usual hummus flavors and I immediately thought, “I must try to make this at home!” Well, I don’t have any Thai curry paste right now, but I do happen to have curry powder, which is actually quite different from Thai curry paste, but equally delicious with coconut and chickpeas. I’ve used curry powder and coconut together in several dishes in the past, so I knew the flavors would still work well. I decided to give it a whirl, and I have to say, I’m in love with this rich Coconut Curry Hummus. 

This is a pretty big batch at 4 cups total, but if you need to, it will be quite easy to make a half batch. My only regret with this recipe is that it uses a partial can of coconut milk, so I will have remind myself to add some coconut milk to my smoothies, morning oatmeal, or even some soup. On the flip side, this Coconut Curry Hummus is a great answer to using up leftover coconut milk that you may have from another recipe.

And one more note about the coconut milk. I’ve found drastic differences between brands of coconut milk, so you may need to play around with the quantity of coconut milk in this recipe. I used Trader Joe’s coconut milk and found it to be quite thin, almost more like the consistency of the light coconut milk made by Thai Kitchen. So, if you have a coconut milk that is higher in fat content and therefore more solid, you may need to add slightly more to get the hummus to the texture you need. Start with half of what I used and add more until the hummus processes into a smooth paste.

Coconut Curry Hummus

Step by Step Photos

Start by rinsing and draining two 15oz. cans of chickpeas. Add them to a food processor along with 2 cloves of garlic (minced), 1/4 cup tahini, 2 Tbsp lime juice, 1/2 tsp lime zest, 1.5 Tbsp curry powder (I used mild), and 1/2 tsp salt.

Now it’s time to add the coconut milk. As I mentioned in the intro, there are vast differences in the thickness of coconut milk between brands, so you may need to play with the quantity a little here. Start with 1/2 cup and add more as you process the mixture until you get a nice smooth hummus. I ended up using 1 whole cup.

Once the mixture is processed into a nice smooth(ish) paste, give it a taste, and adjust the salt, curry powder, or lime to your liking.

I garnished with a pinch more curry powder, some of the leftover lime zest, and a few cilantro leaves. 

And don’t limit this Coconut Curry Hummus to just dipping! This will add a wonderful twist to a veggie wrap sandwich, or any type of “bowl” meal!

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