Coconut Curry Hummus

$4.74 recipe / $0.59 serving
by Beth - Budget Bytes
4.67 from 3 votes
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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. 

Coconut Curry Hummus

A big bowl of Coconut Curry Hummus topped with cilantro and surrounded by vegetable sticks and crackers.

Batch Size

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.

About that coconut milk…

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.

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Coconut Curry Hummus

4.67 from 3 votes
This Coconut Curry Hummus throws a new twist on the traditional dip with creamy coconut milk, vibrant lime, and warm curry spices. 
This Coconut Curry Hummus throws a new twist on the traditional dip with creamy coconut milk, vibrant lime, and warm curry spices. BudgetBytes.com
Servings 8 1/2 cup each
Prep 10 mins
Cook 0 mins
Total 10 mins

Ingredients

  • 2 15oz. cans chickpeas ($1.38)
  • 2 cloves garlic, minced ($0.16)
  • 1/4 cup tahini ($0.85)
  • 1 lime (2 Tbsp juice, 1/2 tsp zest) ($0.69)
  • 1.5 Tbsp curry powder ($0.45)
  • 1/2 tsp salt ($0.03)
  • 1 cup coconut milk ($1.18)

Instructions 

  • Drain and rinse the chickpeas, then add them to a food processor along with the garlic, tahini, 2 Tbsp lime juice, 1/2 tsp lime zest, curry powder, salt, and 1/2 cup coconut milk. 
  • Secure the lid on the food processor and process until the mixture becomes a smooth paste. Add more coconut as needed to make sure there is enough moisture to make the hummus smooth. I used 1 cup total, but the total will depend on the consistency of your coconut milk.
  • Taste the hummus and add more salt, lime, or curry powder to taste.

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Nutrition

Serving: 1ServingCalories: 209.61kcalCarbohydrates: 27.88gProtein: 9.59gFat: 7.5gSodium: 416.06mgFiber: 8.68g
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A celery stick being dipped into a bowl of Coconut Curry Hummus.

A platter of vegetables, crackers, and coconut curry hummus, and a hand dipping a cracker into the hummus.

Step by Step Photos

This Coconut Curry Hummus throws a new twist on the traditional dip with creamy coconut milk, vibrant lime, and warm curry spices. BudgetBytes.com

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.

Coconut Milk

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.

Finished Coconut Curry Hummus

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.

Front view of a bowl of Coconut Curry Hummus surrounded by vegetable sticks and crackers.

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

Cilantro sprinkled over a bowl of Coconut Curry Hummus surrounded by crackers and vegetable sticks

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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  1. I do like Thai Coconut milk. (Costco sells it too). I use Cannellini or Chickpeas. One cup of coconut flour, and 1 can of coconut milk.

  2. You could probably freeze half of this recipe. I freeze regular and pumpkin hummus all the time.

  3. We love hummus so I made this for a party today and it turned out pretty well. However, I would like to make a couple of suggestions: first, based on some of the earlier comments, I used 1 Tbsp of natural peanut butter in place of the tahini and that was plenty; I also added an extra clove of garlic and a couple of Tbsps of olive oil (because hey! It’s hummus!) and 1/4 tsp of cayenne because we like it with some heat. I also replaced 1/2 Tbsp of the curry with red curry because we like it. Everyone at the party is going to need some breath mints!! :-)
    Thanks!

  4. How would you suggest modifying the recipe if using curry paste?  Thanks-it sounds delicious!

    1. I think you could just add it to taste. Start with a little and keep adding more until it gets to the flavor you like.

  5. Idea: with these flavors, you might consider switching the tahini for natural peanut butter.

    1. I’ve never used a Vitamix, so I’m not sure how good they are at puréeing thicker or dryer mixtures.

    2. I often make my hummus in my vitamix; the downside is that you lose so much of it in the bottom. Since you can’t remove the blade, and it’s hard to scrape under the blade, quite a lot gets left behind. 
      Sometimes I make it a bit thicker than I intend, dump that out, then put a little more of the liquid (olive oil, etc), and blend it to loosen the stuff below, and mix that with the original batch. 

    3. I have used a VitaMix before, but a food processer is much easier to use. Faster clean up, and you can see the consistency much easier.

  6. Going to try this in the next day or so but have a small suggestion. The issue with the thin coconut milk might be solved by using coconut cream instead. Here in Thailand we have access to both and often use them in combination in many Thai dishes. Will let you know how it works out.

  7. In the name of all that is good in the universe, this hummus is exquisite!  My can of coconut milk had about 1 1/2 cups so after tasting the first batch I decided to make another half batch to use everything up. It will all be eaten! Thanks so much for another winner!

  8. I love and adore Thai curry (due in part to the coconut milk <3), so this is an awesome idea!! :D I'm definitely gonna have to try making it soon!!

  9. Sounds delicious! On my menu this week and will try to come back with [hopefully] positive feedback. LOVE your site!

  10. Just a tip for the left over coconut milk: you can total freeze it. I always use half a can fit my Thai vegetable curries, and do freeze it frequently.

  11. This looks like such a fun flavor combination. Need to try for my next dinner party gathering. I love to try to jazz up my dips! I make a butternut harvest hummus that also has sweet undertones and a babganoush that are my usual go tos ( http://www.behindtheplates.com ) but definitely need to try this one soon!