Thai red curry hummus

We've added a delicious Thai-style spice to this classic hummus recipe by using creamy coconut milk and fragrant red curry paste. Serve with cooling cucumber sticks for a healthy snack or tasty starter.

  • 10 mins preparation
  • Makes 2 cup
  • Print


Thai red curry hummus
  • 400 gram can chickpeas, rinsed
  • 2 clove garlic, crushed
  • 2 tablespoon tahini paste
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 cup coconut milk, plus 2 tablespoons extra
  • 2 tablespoon lime juice
  • 1 1/2 tablespoon thai red curry paste
  • 1 fresh long red chilli, sliced (to serve)
  • baby basil leaves, to garnish
  • cucumber sticks, to serve


Thai red curry hummus
  • 1
    Place chickpeas, garlic, tahini, cumin, salt, coconut milk, lime juice and red curry paste in a food processor; process until smooth.
  • 2
    Serve topped with chilli and basil leaves. Serve with cucumber sticks.


Hummus can be made up to 2 days ahead. Store in an airtight container in the fridge.

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