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Appetizers/ Recipes/ Snacks/ Vegan Recipes/ Vegetarian Recipes

Thai Coconut Curry Hummus Recipe By Oh My

I make a lot of hummus. It’s one of my favorite snacks to have on hand and it’s much cheaper to make your own than purchasing individual tubs at the grocery store. Another great thing about always having hummus on hand is that it comes in quite handy when you’re too lazy to cook a proper dinner. When my husband and I are feeling particularly exhausted from the day we toast up some bread, spread a thick layer of hummus, sprinkle some crushed nuts and a handful of fresh herbs and call it a day. Simple, flavorful and quite healthy too!

Thai Coconut Curry Hummus
I was inspired to make this particular hummus after enjoying a jar of Thai Coconut Hummus at a neighbor’s house a few weeks back. I haven’t been able to get the sweet and spicy flavor combination off my mind and was really looking forward to whipping up my own version at home. The result is nothing short of amazing, and I love having this new recipe in my regular hummus-making rotation.

We’ve had this dip with plenty of crackers and raw vegetables, but I think my favorite way to enjoy this is to spread it on a thick slice of toast and top it with shredded coconut, raisins and plenty of minced cilantro. It’s the perfect “lazy” dinner — Thai curry in toast form.

Thai Coconut Curry Hummus

A creamy homemade hummus bursting with sweet and spicy Thai flavors.
Prep Time: 15 minutes
Total Time: 15 minutes


  • 1 1/2 cups cooked chickpeas rinsed well if you're using canned
  • 3 cloves garlic minced
  • 2 tablespoons tahini
  • 3 tablespoons fresh lime juice
  • 1-2 tablespoons Thai red curry paste more or less depending on spice preference
  • 1/4 cup + 1 tablespoon full-fat coconut milk
  • 1 tablespoon olive oil
  • Water to thin if necessary
  • Salt and pepper to taste


  • Place chickpeas, garlic, tahini, lime juice, curry paste, coconut milk and olive oil in a food processor and whirl away until smooth. If the hummus is too thick, add water 1 teaspoon at a time until desired consistency is achieved.
  • Taste the hummus and add more red curry paste if desired; season with salt and pepper. Serve with chips or crackers, fresh vegetables or as a spread on toast.


Leftover coconut milk can be frozen for later or added to smoothies.


Serving: 4-6 servings
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  • Reply
    Jennifer @ Delicious Everyday
    March 30, 2015 at 10:37 am

    The coconut + curry makes for a very interesting combination! Definitely intrigued!

  • Reply
    Erin @ The Spiffy Cookie
    March 30, 2015 at 10:50 am

    I love how many different flavor options there are for hummus. I gotta try this one!

  • Reply
    March 31, 2015 at 3:25 am

    A little variations of the above dip…

    The Same can also be made with Yellow Lentil ,
    lemon can be replaced with Thai or Indian Tamarind pulp.
    and topping the dipping with a pinch of Asofoteda powder mixed in hot oil.

    There are a million variations of these dipping’s called chutneyes..
    For vegans ok with yogurt could also be added to give a creamy texture.

  • Reply
    Grace @
    March 31, 2015 at 1:20 pm

    Love this! I was just thinking about making another roasted carrot hummus last night. Would love to combine that with this – looks so tasty!

  • Reply
    April 3, 2015 at 4:23 pm

    Thai curry is pretty much one of my favorite things in the world to eat! Love seeing it in dip form…definitely something I need to try!

  • Reply
    April 29, 2015 at 8:24 pm

    This sounds divine! Always need more hummus variations!

  • Reply
    Meredith Youngson
    May 7, 2015 at 1:44 pm

    Just when I thought I had tried all the hummus flavours out there- you come up with this one..CURRY OBSESSED! Can’t wait to make it!

  • Reply
    December 14, 2015 at 12:04 am

    I just made this in under 10 minutes and it is instantly my new favorite hummus. I suppose I’m biased as Thai red curry is my favorite food. What a brilliant twist on regular hummus. I’ll be making this often, thanks!

  • Reply
    July 17, 2017 at 3:33 am

    Oh my, what a great idea for hummus! I’ve always made my hummus the Mediterranean/Arabic/Turkish way, but your idea to tweak it the Thai way is brilliant. We loved it, it was delicious 🙂

  • Reply
    November 16, 2019 at 7:36 am

    Question: if using canned, what size can?? 15oz? 19?


  • Reply
    July 1, 2020 at 10:02 am

    I had the Thai Coconut curry Humus from Hope. If this recipie comes close to it, I’ll be so happy. Thank you

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