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Test Kitchen Approved

Coconut Curry Hummus

5.0 star rating 1 Review

Adapted from Bonnie Milzer


2 cups

Prep Time

10 Minutes

Adapted from Bonnie Milzer

Who needs plain hummus when you can hummus spiced up with yellow curry, coconut, and Aleppo chiles?

Serving Suggestions

Use as a spread for sandwiches and wraps or as a dip with plantain chips, pita bread, or fresh vegetables.


1 (15 oz.) can garbanzo beans

1/4 cup plain low-fat yogurt

1/4 cup lime (or lemon) juice

1/4 cup coconut or olive oil

3 Tbsp. tahini

3 Tbsp. shredded, unsweetened coconut

2 Tbsp. coconut milk

Savory Spice ingredients in this recipe

  • Medium Yellow Curry Powder

    This classic Medium Yellow Curry Powder is a full-flavored blend with a tinge of heat without a full burn. Curry powder is intended to emphasize th...

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  • Mayan Sea Salt

    Mayan Sea Salt has a clean appearance and flavor but is also an interesting tie to the ancient Mayan way of life. This sea salt was harvested off t...

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  • Minced Garlic

    Garlic, native to Central Asia, quickly spread to the Mediterranean and now is cultivated and widely used all around the world. As it’s one of the ...

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  • Crushed Aleppo Peppers

    The Aleppo pepper, also known as a Halaby pepper, is named after the city in northern Syria famous for its chiles. Grown in the Middle East, these ...

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Combine all ingredients in the bowl of a food processor and blend for 30 seconds. Scrape down sides and puree for an additional 45 seconds, or until smooth. Serve immediately or chill in a covered container.