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Lemon Curry Hummus

This tangy, savory hummus is perfect for dipping, or making a delicious and wholesome sandwich.
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Course: Appetizer
Cuisine: Indian
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 2
Author: Linda & Alex


  • 16 ounce 439 g chickpeas,
  • ¼ cup olive oil or tahini See Note
  • 3 tablespoon 45 ml lemon juice
  • 1 tablespoon 9 glemon zest
  • 1 teaspoon baking soda
  • 2 teaspoon 5 g ground curry
  • 1 teaspoon ground cumin
  • 1 teaspoon finely ground sea salt
  • Pepper to taste


  • Pour the chickpeas with the juice into a small bowl and stir in the baking soda, let sit for 15 minutes. This will create a fluffier hummus.
  • Drain the chickpeas and put in a blender (this will make the hummus even creamier because it creates more air bubbles) or a food processor with the remaining ingredients and process for approximately 2 minutes, or until smooth and creamy.
  • Serve with pita chips, carrots, celery, and bell pepper, or spread on a wrap.


If you want your hummus to be really smooth and creamy you’re going to need to add some olive oil or tahini, but, if you’re not into oil, and you don’t mind a drier, less cohesive texture, then leave it out.
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