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Creamy Curried Hummus

This Indian-inspired hummus makes a delicious dip for your favorite veggies or pretzels (I love Mary's Gone Crackers' brand!) or as a spread for sandwiches.

Course Snack
Cuisine Indian
Prep Time 15 minutes
Total Time 15 minutes
Servings 8
Author Rachel Druckenmiller


  • 1 15 ounce can chickpeas drained and rinsed
  • 3 tablespoons tahini
  • 2 cloves garlic peeled and chopped
  • 3 tablespoons lime juice fresh
  • 2 teaspoons curry powder
  • 1 teaspoon raw honey
  • 2 tablespoons water
  • 3/4 teaspoon sea salt
  • 2 tablespoons olive oil extra virgin


  1. Put all ingredients except the olive oil in a food processor and process until mostly combined. Scrape down the sides with a spatula as needed.

  2. Stream in olive oil (through hole on top of food processor) and process until hummus is creamy. Serve immediately or store in a glass container in the fridge. It won't last long!