Thai Curry Hummus

I created this after my family became obsessed with a Thai curry hummus we found at a farmers market. Theirs was intensely spicy, loaded with Thai chilis. Mine is toned down — but if you want that original heat back, add a fresh jalapeño or serrano pepper to the blender.

The Chickpeas

These are Jeff Bangs' chickpeas, grown on their fourth-generation family farm in Montana's Golden Triangle. They're a unique variety, thin-skinned and quick to break down into something genuinely creamy once cooked — which is exactly what you want going into a blender. The flavor is amazingly nutty and delicious. 

Pressure cook ½ cup dry chickpeas with 1 clove garlic, ½ teaspoon salt, and enough water to cover by 2-3 inches, on high pressure for 36 minutes. Let the pressure release naturally. You'll end up with about 1½ cups cooked.

The Second Boil Is Doing the Work

Here's the move most home cooks skip: once your chickpeas are cooked and tender, don't stop. Let them go a little past done — properly soft, almost mushy — then give them one more boil with a pinch of baking soda. The baking soda raises the pH, which loosens the skins and finishes breaking down the pectin holding them together. Fewer intact skins in the blender means a smoother puree, full stop.

The other move: ice, added gradually while the blender runs. Cold water emulsifies into the tahini instead of just thinning it out, which is what gets you that whipped, almost-mousse texture instead of a paste you have to spread with a spoon.

A couple of notes:

• Check your curry paste label if you're serving anyone vegetarian — most brands include shrimp paste or fish sauce. Curry powder is a vegan substitute.
• Want it closer to the farmers market original? Add a fresh jalapeño or serrano to the blender.
• This keeps in the fridge for about 4 days. The texture softens slightly overnight, which honestly I don't mind.

Thai Curry Hummus

Rated 5.0 stars by 1 users

• Share on Twitter
• Share on Facebook
• Share on Pinterest
• Share on Whatsapp

Easy Thai curry hummus with a fluffy, whipped texture. Customize the heat with fresh jalapeño or serrano pepper.

Author:

Lisa Riznikove

Ingredients

• ½ cup dry chickpeas

  Add To Cart

• 1 garlic clove (for cooking the chickpeas)

• 1 teaspoon salt, divided (½ teaspoon for cooking, ½ teaspoon for the blender)

• ¼ teaspoon baking soda

• ¼ cup tahini

• 1½ tablespoons Thai red curry paste

• 2 garlic cloves

• Juice of ½ lime

• 1 tablespoon ice water, plus more as needed

• 3-4 ice cubes, plus more as needed

• 1 fresh jalapeño or serrano pepper, optional, for more heat

• Green peanut oil, for drizzling (optional)

  Add To Cart

• Chopped peanuts, for topping

• Lime zest, for topping

View Cart (0) Checkout

Directions

1. Cook the chickpeas. Pressure cook ½ cup dry chickpeas with 1 garlic clove and ½ teaspoon salt in enough water to cover, on high pressure for 36 minutes. Let the pressure release naturally.

2. The second boil. Return the cooked chickpeas to a pot with enough water to cover. Simmer until they've gone soft enough to fall apart, about 5–10 minutes past "tender." Stir in the baking soda, bring back to a boil, and cook for 5 minutes. Drain well.

3. Build the base. Add the drained chickpeas to a blender along with the tahini, curry paste, 2 garlic cloves, lime juice, and remaining ½ teaspoon salt. Add the jalapeño or serrano now if you want more heat.

4. Blend and fluff. Blend on high, stopping to scrape down the sides. With the motor running, add the ice water a tablespoon at a time and the ice cubes one at a time, until the hummus turns pale, airy, and fluffy — not dense. You may not need all the ice; stop as soon as it looks whipped.

5. Finish. Spread into a bowl, drizzle with green peanut oil if you've got it, and scatter chopped peanuts and lime zest over the top.