curry hummus

Last weekend I went to the Hillcrest farmer’s market which was quite a pleasant experience and, after sampling most of the vendor’s items there, I came home with an amazingly flavorful curry hummus. Now, most of you probably buy hummus at the grocery store and may not think to buy it at the farmer’s market or make it from scratch, but I was particularly intrigued by the types of oils/fats used in the hummus I had purchased. On a personal note, I have a food sensitivity to sesame seeds and guess what they usually put in most hummus mixtures…tahini (sesame seed paste). The hummus I bought was free of tahini! Additionally, most hummus mixtures use canola or soybean oils rather than good quality extra virgin olive oil. The hummus I bought contained extra virgin olive oil and flaxseed oil!

After scraping the last bit of the farmer’s market hummus from the container this morning I got inspired to make my own! I came up with this recipe and I think I like it even better than the one I bought last weekend. It is soy and sesame free and is packed with flavor! Just throw everything in the food processor (my favorite way to cook) and puree it to your desired consistency. I tend to like my hummus a bit chunkier than most! Use the hummus as a spread on a sandwich or use it as a dip with a tray of raw veggies. Store it in the refrigerator for 3-4 days.

Nutrition Facts

This recipe makes 4 servings.

Per serving: 246 calories, 19g carb, 6g protein, 18g fat, 7g fiber 

Curry Hummus
Serves 4
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  1. 1, 15oz can garbanzo beans, drained
  2. 2 garlic cloves, chopped
  3. 1/2 lemon, juiced
  4. 1 1/2 teaspoons of curry powder
  5. 1/2 teaspoon of turmeric
  6. 1/2 teaspoon of cumin
  7. 1/4 teaspoon sea salt
  8. 1/4 teaspoon black pepper
  9. 1/4 cup extra virgin olive oil + 1-3 tablespoons more to thin out the consistency
  1. Combine all of the ingredients except the oil into a food processor.
  2. Blend and slowly add in the oil while the food processor is turned on. Blend to desired consistency.
Nutrition by Erin