Curried Hummus Recipe | Appetizer Recipes | PBS Food

Hummus is a blank canvas. Learn how to make it smooth and add unique flavor. (Recipe Credit: Marc Matsumoto of Fresh Tastes)



  • 3 tablespoons olive oil
  • 1.75 ounces (50 grams, ~1/4 onion) onions, finely diced
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon fennel seeds
  • 1 can (15 ounce) cooked chickpeas
  • 1/2 cup soaking liquid from the chickpeas (+ more if needed)
  • 3 tablespoons tahini
  • 1 tablespoon lemon juice
  • 2 teaspoon curry powder
  • 1/4 teaspoon salt
  • 1 small clove (.07 ounces) garlic
  • minced parsley, for garnish


  1. Add 3 tablespoons of olive oil and the minced onions to a small frying pan and fry the onions over low heat, stirring occasionally until they are light brown. Add the cumin, mustard seeds and fennel seeds and continue frying until the onions are golden brown and the spices are fragrant. Quickly remove the pan from the heat and set it somewhere to let the oil cool.
  2. Drain the chickpeas, reserving the liquid to make the hummus.
  3. Add the drained chickpeas along with 1/2 cup of the soaking liquid, the tahini, lemon juice, curry powder, salt and the garlic to a high speed blender and blend until smooth. Use a tamper to help keep the hummus moving in the blender. If your blender has trouble spinning you can add a few more tablespoons of liquid.
  4. Taste the hummus and adjust the amount of salt and lemon juice to taste. When you're satisfied with the taste, scoop the hummus out into a shallow bowl and use the back of a spoon to make a swirl pattern on the top surface.
  5. Drizzle the oil and spice mixture into the swirls in the hummus and garnish with minced parsley. Serve with warm pita bread.
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