Coconut Curry Hummus

Coconut Curry Hummus with Tortilla Chips

An easy, extra creamy recipe for homemade hummus with a coconut and curry twist.



  1. Cover 11 oz dried garbanzo beans with water so fully submerged and add 1 tsp baking soda. Allow to soak 6 to 8 hours.
  2. Drain the soaking beans and add them to an Instant Pot (or electric pressure cooker) with 1 cup water, 1-2 cloves garlic and 1 tsp baking soda and cook on high for 8 minutes. *if you don’t have a pressure cooker, boil in a pot on high for 20 to 40 minutes until soft and slightly over cooked, but not too mushy
  3. Add the beans to a food processor with 1/2 cup tahini, 2 – 4 tbs lemon juice based on taste, 2 tbs oil, salt, spices and start to blend, slowly adding in additional water until the hummus it the consistency you like. Adjust water and salt until desired flavor and texture.
  4. Serve with pita and vegetables.

Keywords: instant pot, pressure cooker, garbanzo, chickpeas, curry, garam masala, food processor