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Coconut Curry Hummus with Tortilla Chips

Coconut Curry Hummus

  • Author: Joanie Simon
  • Total Time: 8 hours 10 minutes
  • Yield: 12 servings 1x


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


  • 11oz dried garbanzo beans
  • water
  • 1 tsp baking soda
  • 1 cup water
  • 1 tsp baking soda
  • 2 cloves garlic
  • 1/2 cup tahini
  • 24 Tbs fresh lemon juice
  • 2 Tbs coconut oil
  • 1/2 tsp garam masala
  • 1/4 tsp turmeric
  • 1/2 tsp – 1 tsp salt
  • 1/4 cup water


  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.
  • Prep Time: 8 hours
  • Cook Time: 10
  • Category: appetizer
  • Method: Pressure Cooking
  • Cuisine: Indian

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