This amazing 15 minute hummus curry with chickpeas and spinach incorporates a simple but flavorful sauce. The hummus gives the curry an amazingly creamy texture that just can’t be beat.
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Now, I get that adding hummus to a curry might sound a bit.. strange, atypical, not normal? But actually, it works incredibly well, and it’s a great way to make a creamy dairy free curry.
🥘 Ingredients
You will need hummus (storebought or homemade), canned diced tomatoes, canned chickpeas, spinach, cherry tomatoes, red onion, garlic and spices.
For our spices we will use garam masala, cumin, coriander, paprika powder, salt and pepper. You can omit or replace any of these as you wish, or even use a storebought curry powder spice blend.
Like most curries, this recipe is really versatile and easy to adjust to suit your preferences. You can add any vegetables such as broccoli or potatoes, mushrooms, or even chicken or shrimp if you like.
🔪 How to make hummus curry
This recipe uses premade hummus. If you make your own, you should prepare it before you start cooking the curry.
Finely chop the garlic and red onions. Quarter the cherry tomatoes. Drain and rinse the chickpeas.
Heat the vegetable oil in a pot or skillet on medium heat. Add the onion and garlic, and saute for a few minutes. Then, add all the spices, and saute for another minute to allow the flavors to develop.
Next, add the hummus, tomatoes and chickpeas, and stir to combine the ingredients. Add the diced tomatoes, and leave the curry to simmer gently covered with a lid for 5-8 minutes.
Finally, stir through the spinach. It will wilt in a few seconds. Serve the curry while it’s still hot with your favorite side dishes.
💭 Top tips
Here’s my best advice to make the PERFECT hummus and chickpea curry:
- Use your favorite hummus. I like to use plain chickpea hummus, by hummus with garlic, curry or roasted red pepper should taste great as well.
- Try to use high quality diced tomatoes. They have a milder and much better flavor compared to the cheaper brands.
- Don’t skip the step of sauteeing the spices! This process really brings out all the flavors of the seasoning, and rushing through it will result in a bland curry.
- Prefer more spice? Add a little chili powder or red pepper flakes.
🥗 Serving suggestions
Indian style curries are typically served with naan bread, chutneys and rice. Plain basmati rice is typical, however this recipe is perfect served with lemon garlic rice, coconut rice or chili lime rice too.
A slightly less common option is to serve curry with roasted vegetables or other side dishes such as sauteed spinach or spicy carrots.
🍲 Leftover curry with hummus
This recipe is perfect for make ahead meals and meal prep! The leftovers store really well in a fridge for up to 4 days in airtight containers. They also make a great freezer meal, and can be frozen for up to 6 months.
The leftover curry should cool down completely before you place it in the fridge. Reheat it in a microwave or pot and serve it warm.
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📋 Frequently asked questions
Can I use other types of beans or lentils instead of chickpeas? – Absolutely! Add any type of canned beans or lentils.
Is this recipe suitable for my diet? – This recipe is vegan, low calorie, low fat and suitable for most diets including slimming world and weight watchers.
📖 Recipe
Hummus Curry with Chickpeas and Spinach
Ingredients
- 7 oz hummus (200 g)
- 14 oz canned diced tomatoes (400 g)
- 14 oz canned chickpeas (400 g)
- 100 g cherry tomatoes
- handful spinach
- 1 red onion
- 1 tsp vegetable oil
- 1 garlic clove
- 2 tsp garam masala
- 1 tsp paprika powder
- 1 tsp coriander
- 1 tsp cumin
- salt, pepper
Instructions
- This recipe uses premade hummus. If you make your own, you should prepare it before you start cooking the curry.
- Finely chop the garlic and red onions. Quarter the cherry tomatoes. Drain and rinse the chickpeas.
- Heat the vegetable oil in a pot or skillet on medium heat. Add the onion and garlic, and saute for a few minutes. Then, add all the spices, and saute for another minute to allow the flavors to develop.
- Next, add the hummus, tomatoes and chickpeas, and stir to combine the ingredients. Add the diced tomatoes, and leave the curry to simmer gently covered with a lid for 5-8 minutes.
- Finally, stir through the spinach. It will wilt in a few seconds. Serve the curry while it’s still hot with your favorite side dishes.
Notes
Leftovers
This recipe is perfect for make ahead meals and meal prep! The leftovers store really well in a fridge for up to 4 days in airtight containers. They also make a great freezer meal, and can be frozen for up to 6 months. The leftover curry should cool down completely before you place it in the fridge. Reheat it in a microwave or pot and serve it warm.Top tips
Here’s my best advice to make the PERFECT hummus and chickpea curry:- Use your favorite hummus. I like to use plain chickpea hummus, by hummus with garlic, curry or roasted red pepper should taste great as well.
- Try to use high quality diced tomatoes. They have a milder and much better flavor compared to the cheaper brands.
- Don’t skip the step of sauteeing the spices! This process really brings out all the flavors of the seasoning, and rushing through it will result in a bland curry.
- Prefer more spice? Add a little chili powder or red pepper flakes.
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