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Spicy Curry Hummus

Spicy Curry Hummus brings the delightful flavors of Indian Curry and Hot Peppers to Greek Hummus. My family really enjoys this as a spread or as a Hummus dip.



  • 1 ½ cups uncooked, dry garbanzo beans or chickpeas
  • 1 black tea bag
  • ½ teaspoonful salt


  • 0.5 medium onion, chopped
  • 4 cloves garlic - chopped
  • 3 medium tomatoes, diced
  • 2 tablespoons curry powder, adjust to taste
  • 1 hot chilli pepper (serrano, jalapeno, thai etc) optional
  • salt and pepper to taste
  • 1 teaspoons brown sugar
  • 1 cup chicken or vegetable broth


  1. Soak dried chickpeas overnight if possible. If not overnight, it will just take longer for chickpeas to get tender when cooking.
  2. Boil pre-soaked chickpeas with 1/2 teaspoonful salt and teabag until chickpeas are tender enough to be mashed.
  3. In a separate pan, fry together chopped onion, garlic and hot chilli peppers.
  4. Once lightly browned, add diced tomatoes, and sautee until tomatoes are saucy.
  5. Add curry powder and stir frequently to prevent burning.
  6. Add drained and cooked chickpeas and about a cup of chicken broth (or vegetable broth or water) and bring to a simmer.
  7. Add salt, pepper and sugar to taste.
  8. Once slightly cooled, pour into food processor and grind until smooth.
  9. Serve warm with warmed pita bread.


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