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.

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Thai Coconut Curry Hummus

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


  1. 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.
  2. 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.


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.

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!

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 🙂

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