Curried Hummus



Serving size

1/2 cup
30 minutes
60 minutes

This recipe can easily be multiplied and keeps well in the refrigerator for 4 – 5 days if tightly covered.

Curried Hummus


1 15 ounce can Canned no salt added white beans (drained and rinsed)
1/4 cup Lite Coconut Milk
1/2 lime yields Lime juice, raw
1/2 cup Nonfat Greek Yogurt
6 leaves Fresh basil
1/2 tsp. Salt
1/4 tsp. Curry powder
1/4 tsp. Garam masala
1/8 Tbsp. Cayenne pepper (optional)
1 tsp.. Honey


Place the white beans, coconut milk, lime juice, yogurt, basil, salt, pepper, curry powder, garam masala, cayenne pepper, and honey in a food processor and process until almost smooth.

Chill well before serving.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


Avoid this recipe if you are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Make sure the curry powder, garam masala, and yogurt are gluten-free.


This is a low sodium recipe.

Recipe Notes

This is a great twist on hummus and you can make it a bit less spicy by leaving out the cayenne pepper.

"'There are three things, and three things only, that can lift the pain of mortality and ease the ravages of life,' said Spider. 'These things are wine, women and song...'

'Curry's nice too,' pointed out Fat Charlie."

Neil Gaiman, Anansi Boys