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Curry Hummus Dip

Pureed garbanzo beans are a delicious, high-fiber, protein-packed base for a tasty array of healthy vegan dips or spreads. This curry hummus dip, courtesy of Pritikin Longevity and Spa, delivers a healthy vegan meal with lots of warm flavor.

Curry Hummus Dip- Makes about 2 cups


    •  1/4 cup chopped onion
    • 1 tablespoon chopped garlic
    • 1/4 cup diced tomato (fresh or canned, low-sodium)
    • 1 teaspoon grated ginger root
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon ground coriander
    • 1 tablespoon Caribbean curry powder
    • 1/2 teaspoon chopped fresh thyme leaves
    • 1 tablespoon Pritikin All-Purpose Seasoning (see Cook’s note)
    • 2 cups cooked garbanzo beans (If using canned varieties, rinse and drain.)


  1. In a medium nonstick saucepan, saute onion, garlic, and tomato for 3 minutes.
  2. Add ginger, cumin, coriander, curry powder, thyme, and Pritikin All-Purpose Seasoning, and cook over low heat for another 8 minutes. (The consistency should be like a paste.)
  3. Add garbanzo beans, and cook for 5 minutes, stirring regularly, until beans are fully incorporated into curry mixture.
  4. While still hot, pour mixture into food processor and puree.
  5. Cool. Serve with whole-grain low-sodium chips (good choice is Kavli Crispbread) or vegetable chips.

Cook’s note: Make your own Pritikin All-Purpose Seasoning by blending granulated onion, granulated garlic, salt-free lemon pepper, and paprika.

More yummy vegan appetizers
Raw Zucchini Wraps
Quinoa Stuffed Sweet Peppers
Warm Radicchio Wedges with Chive Currant Vinaigrette

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