Curry Spiced Hummus

Who doesn't love hummus? This classic Middle Eastern spread perfectly merges chickpeas, tahini, lemon, and olive oil. It's the perfect dip for crackers and chopped vegetables. Hummus can be served with spiced and grilled lamb, roasted fish, or stuffed into mushrooms and baked in the oven. A smear onto toast or in your favorite wrap adds a unique flavor to everyday meals. Basically, it's super versatile! Hummus is also worthy of an array of herbs, spices, and varying ingredients like olives, sun-dried tomatoes, and even preserved lemons. It can be garlicky, spicy, herby, or lemony. Hummus can be thick or thin, chunky, or silky smooth. Can you tell how much I love this stuff?  Every time I go to see my family in Connecticut, my mother asks me to bring her hummus and this is my go to recipe.

Because chickpeas can take a while to cook and for the naturally occurring phytic acid, a few days of prep are needed to maximize the nutrition and to allow the chickpeas to cook more easily. This process of soaking and sprouting neutralizes the anti-nutrients. The process with the addition of the curry leaf, black peppercorn, and mustard seed, eases the digestion. The few days of prep work require little time and effort, and certainly is a way better option then using canned chickpeas.

Although cumin is the go to spice for hummus, I love the addition of my Curry Spice Blend. Besides cumin, this floral and slightly spicy curry blend contains the lemony flavor of coriander seed, sarsaparilla root, and of course turmeric.  Turmeric, as you may know, is a powerful anti-inflammatory herb. The combination of spices that make up this special curry are quite warming and really wake up the body and digestion.

What's your favorite ingredients to add to hummus?


  • 1.5 cups dried Chickpeas *See instructions below
  • A splash of unpasteurized Apple Cider Vinegar
  • 2 Garlic Cloves, roughly chopped
  • 2 Tbsp Frank's Finest Curry Spice Blend
  • 1/4 cup Lemon Juice
  • 1/4 cup Tahini
  • 1/2-3/4 cup Olive Oil
  • Sea Salt, to taste
  • Spring Water, as needed
  • 1/4 freshly chopped parsley

To prep the Chickpeas:

  1. 3 days before you wish to make this recipe soak the chickpeas in 4 cups of water, spring water preferably, overnight for a minimum of 8 hours. Add a few tablespoons of apple cider vinegar to the soaking water.
  2. When your ready, strain and rinse the chickpeas well. Place the chickpeas back into a large bowl and let sit a room temperature for 1-2 days, being mindful to give the chickpeas a rinse once or twice a day.
  3. At this point you may start to see the chickpeas sprouting. Place the chickpeas into a large pot and cover with water. ( I always cook my beans and legumes with a strip of kelp.
  4. Bring the water to a boil, reduce the heat to medium, and simmer for approximately 30 minutes, or until tender.
  5. Strain, rinse the beans and allow to drain and cool to room temperature.

For the Hummus:

  1. While the chickpeas cool, prepare the garlic, juice your lemons, and gather the remaining ingredients.
  2. Add 3 cups of chickpeas to a food processor along with the curry and garlic. Process as much as possible until the mashed chickpeas stick to the edge of the container. Use a spatula to scrape the sides clean.
  3. Add the tahini and lemon, then process again while drizzling in the olive oil and water to achieve a thick, smooth consistency. Season with sea salt, then fold in the chopped parsley and enjoy!