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This Thai-inspired red curry hummus recipe is quick and easy to make with the most delicious blend of savory, tangy, creamy flavors.

Red Curry Hummus

So many of the flavors you love in a zesty Thai red curry…blended into a delicious hummus! ♡

This zesty dip has become a favorite of mine lately for quick and easy entertaining. Since we make Thai curries so often in our house, I almost always have the basic seasonings (curry paste, coconut milk, limes, ginger, garlic) on hand, all of which pair wonderfully with the classic combination of chickpeas and tahini. All you need to do is simply toss everything together in the food processor or blender and blitz until smooth. And in less than 10 minutes, this flavorful dip will be ready to serve and enjoy!

We love serving ours with crudités, bread (naan or pita), crackers, or any other dippers that sound good. Or of course, it would also be delicious as a spread on wraps, burgers, sandwiches and more.

Let’s make some!

Red Curry Hummus Ingredients

Red Curry Hummus Ingredients

Before we get to the full recipe below, here are a few notes about the ingredients you will need to make this red curry hummus:

  • Chickpeas, tahini and olive oil: We’ll stick with these classic hummus ingredients as the base for this recipe.
  • Thai red curry paste: I’m partial to this brand, but any favorite Thai red curry paste will do. Please note that brands of Thai curry pastes can vary significantly when it comes to heat levels and seasoning blends. So I recommend adding less to the recipe begin, then you can always add more.
  • Coconut milk: I love the creamy, slightly sweet touch that a good splash of coconut milk adds to this hummus.
  • Fresh lime juice: I also recommend going big on the amount of lime juice that you add here. It really brightens things up and brings out the best of the curry flavors.
  • Ground ginger: I’ve most often been making this hummus with ground ginger, but you’re welcome to sub in fresh if you have some on hand.
  • Garlic: I recommend adding in two cloves of raw garlic, but feel free to add more or less to taste.
  • Sea salt: As always, be sure to season the hummus with salt to taste.
  • Optional garnishes: Then as a garnish, you’re welcome to add in a drizzle of olive oil, extra chickpeas, chopped fresh cilantro or Thai basil, chopped scallions, and/or chopped peanuts.

Red Curry Hummus in Food Processor

Potential Recipe Variations

Here are a few ways that you are welcome to customize this red curry hummus recipe too:

  • Use green curry paste: Swap in Thai green curry paste in place of red to make a green curry hummus. (I recommend starting with 1 tablespoon, then you can always add more to taste.)
  • Use fresh ginger: Use 2 to 3 teaspoons fresh ginger in place of ground ginger.
  • Blend in herbs: Blend some of the fresh herbs directly into the hummus instead of (or in addition to) using them as a garnish.

Thai Red Curry Hummus in Bowl with Chickpeas

More Easy Dip Recipes

Looking for more easy blended dip recipes to try? Here are a few of my faves!

Thai Red Curry Hummus on Platter with Crudites and Naan

Print

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Description

This Thai-inspired red curry hummus recipe is quick and easy to make with the most delicious blend of savory, tangy, creamy flavors.


  • 2 (15-ounce) cans chickpeas, rinsed and drained
  • 1/2 cup full-fat coconut milk
  • 1/2 cup tahini
  • 1/3 cup fresh lime juice (about 3 limes)
  • 2 tablespoons olive oil
  • 1 1/2 to 2 tablespoons Thai red curry paste, to taste
  • 1 teaspoon ground ginger
  • 3/4 teaspoon fine sea salt
  • 2 garlic cloves, peeled
  • optional garnishes: drizzle of olive oil, extra chickpeas, chopped fresh cilantro, chopped scallions, and/or chopped peanuts


  1. Purée. Combine all ingredients in a food processor and purée for 2-3 minutes until very smooth.
  2. Season. Taste and season with extra salt, curry paste and/or lime juice if needed.
  3. Serve. Serve immediately with desired garnishes and dippers and enjoy!



Notes

Storage instructions: Refrigerate in a sealed container for up to 1 week.

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