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Curried Hummus

Curried Hummus

USA WEEKEND columnist Jean Carper

USA WEEKEND columnist Jean Carper

Chick peas have a very low glycemic index, which means they create steady blood sugar and are especially healthful for diabetics. Curry powder contains curcumin, an antioxidant believed to be anti-inflammatory and anti-cancer.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 84 kcal
  • 4%
  • Fat:
  • 2.4 g
  • 4%
  • Carbs:
  • 13.4g
  • 4%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 191 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

  1. Put all ingredients in a food processor and blend until smooth. Serve (drizzled with olive oil, if desired) with pita chips.
  2. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

littlehemmy
91

littlehemmy

4/10/2006

I enjoyed this recipe and am making the following suggestions: use the liquid in the cans of chickpeas instead of the water, and add 1/4 cup of tahini (sesame paste). I also added one small jar of artichoke hearts and a few dashes of black pepper. Great combination of flavors!

Mary Ann Y.
67

Mary Ann Y.

6/14/2006

This recipe is truly a winner, in fact, the best of the best, and I've tried probably 10 or 15 recipes for hummus in the past several months. Some were quite good, but I never could find exactly the right touch till this one. Some are too garlicky, some too sour, some too bland. All seemed to be similar, but not quite right. With this recipe, the curry powder is the winning secret ingredient. The slight changes I would make is to add 1/4 c. water instead of the 1/2 (it is runnier than I prefer). As others have said, I would lessen the curry pwd. just a mite. The next day seems to even intensify the flavors, making the curry issue even more noticeable. The quantity is perfect using the two cans of chickpeas. Thanks so much for the recipe!

Ali
54

Ali

1/14/2006

What a great recipe! I thought the curry was a bit much, but everybody else liked it. Next time I make this, I will try 3 tsp instead of 4 tsp curry powder. I also used about 1/3 cup water, because I didn't want it too runny. It was the perfect consistency. I served this with grilled chicken pieces, sliced olives, tomatoes, avocados, shredded lettuce and feta cheese on pita bread. I call them my "Greek Tacos". Try it sometime, they are so good!

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