Creamy Curry Hummus

Creamy Curry Hummus

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The cannellini beans give this hummus a soft, buttery texture. Curry and roasted capsicum combine to make a layered, delicious flavour. Serve with sliced pitta bread, crackers or sliced sweet capsicum.


Serves: 10 

  • 1 (400g) tin chickpeas, drained
  • 1 (400g) tin cannellini beans, drained
  • 1 tablespoon tahini
  • 1 tablespoon pureed roasted red capsicum
  • 1 teaspoon cayenne pepper
  • 1 1/2 tablespoons curry paste
  • 1 tablespoon chopped garlic
  • 120ml olive oil
  • ground white pepper and salt, to taste
  • 1 tablespoon crumbled feta cheese

Preparation:15min  ›  Ready in:15min 

  1. Into a food processor combine the chickpeas, beans, tahini, capsicum puree, cayenne pepper, curry paste and garlic then blend until smooth.
  2. Add olive oil while food processor is running. Spoon hummus into a serving bowl.
  3. Season with salt and pepper then sprinkle the crumbled feta cheese on top.

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