Description
This vibrant curry hummus is creamy, zesty, and warmly spiced, topped with fresh herbs and pomegranate seeds for the perfect flavor-packed dip.
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup tahini
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 clove garlic
- 1 1/2 teaspoons curry powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 2–4 tablespoons cold water
- 2 tablespoons pomegranate seeds (for garnish)
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
- Set up your food processor or blender.
- Add chickpeas, tahini, lemon juice, garlic, curry powder, cumin, and salt. Pulse to combine.
- Slowly add olive oil while blending, then drizzle in cold water until the texture is smooth and creamy.
- Blend for 1–2 minutes for a fluffy, whipped finish.
- Transfer to a serving bowl, swirl the top, and garnish with pomegranate seeds and parsley.
- Serve with pita, veggies, or as a spread.
Notes
- Warm chickpeas slightly before blending for extra creaminess.
- Use cold water to help whip the hummus texture.
- Let rest in the fridge before serving for deeper flavor.
- Adjust curry powder to taste depending on spice strength.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 170
- Sugar: 1g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
Keywords: curry hummus, vegan hummus, easy hummus recipe, spiced hummus, pomegranate hummus