If you are looking for a healthy, tasty, savory food for the Springtime, this golden hummus recipe may be just what you are looking for. Hummus is easy to make and is extremely versatile, as it can be made with a wide variety of ingredients and flavors. This curry hummus is one of my favorite recipes, as it includes some of my most beloved ingredients such as turmeric, cumin, cilantro, coconut water, tahini, and fresh lime juice.
This hummus utilizes many digestive spices to help you process the garbanzo beans without any harsh side effects (gas, bloating, etc). These spices also add a lovely flavor and many hidden health benefits. The turmeric is a well known blood cleanser, liver strengthener, and helps to reduce inflammation in the body. The cumin is used to reduce gas and bloating, increase the digestive fire (Agni), and burns away toxins. The cayenne is an optional addition for anyone whose loves a bit of a kick in their hummus (like me!). Of course cayenne is well known for its ability to increase the digestion and metabolism, making it a healthy addition for Kapha types. The cilantro and lime provide some coolness to all of this warmth (as well as some flavor), and the tahini is great for adding a bit of creaminess, while sneaking in essential nutrients such as calcium, zinc, and magnesium. Phew!
Before we move on, I must mention the headliner for this recipe, the mighty garbanzo bean (aka chickpea). This bean is a leader in fiber content, including about 75% of which is insoluble fiber making it exceptionally good for both colon and heart health. Garbanzo beans have been linked to lowering LDL levels (“bad cholesterol”), total cholesterol levels, and triglycerides. Studies have also have shown a correlation with regular garbanzo bean consumption and improvement in sustaining hunger, making this a great snack or meal option for weight loss and weight maintenance. Finally, chickpeas are an excellent vegetarian source for many vital nutrients such as protein, iron, zinc, manganese, copper, folate, molybdenum, and phosphorus.
But don’t let all of these health benefits fool you, this recipe is as tasty as it is healthy! Come find out for yourself…
Coconut Curry Hummus Recipe
Click here for a printable copy of this recipe.
- Doshic effect: Vata ↑*, Pitta ↓, Kapha ↓
- Vegetarian, Vegan
- Gluten-free, Grain-free
- Makes: 2 cups
- Time: 15 to 20 minutes
*See the optional doshic recommendations below the recipe to make it more Vata-friendly!
- Blender or food processor
- Cutting board and knife
- Slow cooker (if using dried garbanzo beans)
- Can opener (if using canned beans)
- 1/4 cup raw coconut water
- 1 tablespoon olive oil
- 1 lime, juiced
- 1/4 cup of chopped cilantro leaves
- 1/2 teaspoon turmeric powder (or Agni Churna)
- 1 teaspoon cumin powder
- 1/8 teaspoon cayenne pepper to taste (optional, omit for Pitta types)
- 1/2 teaspoon salt
- 2 tablespoons tahini
- 1 can of garbanzo beans (equals 1 1/2 cups cooked beans)
Click here for a printable copy of this recipe.
1. Add the coconut water, olive oil, and fresh lime juice to the blender.
2. Chop up the cilantro and add them to the blender.
3. Add the turmeric (or Agni Churna), cumin, cayenne pepper (if used), salt, tahini, and garbanzo beans.
4. Blend on high for 2 to 3 minutes or until the hummus is completely smooth and creamy. If more liquid is needed, stir half way through and add in a splash of coconut water.
5.Enjoy this hummus as a veggie dip, a spread, or indulge straight out of the jar. Hummus makes a healthy snack option with its high protein, appetite-sustaining properties and can be eaten regularly by both Pitta and Kapha types during the warmer seasons.
6. Store in an airtight container in the refrigerator for up to 6 days.
Health tip: Hummus is tastier and more nutrient rich when you are able to cook the beans from scratch. This can be very simply done by placing the chickpeas in a slow cooker and cooking them for 6 to 8 hours on a high temperature. Strain and use 1 1/2 cups to replace 1 can of cooked beans.
Optional Doshic Variations
Garbanzo beans are said to be Vata-provoking due to their light and drying nature. Therefore many Vata types may experience gas and bloating after consumption. In order to avoid this use a larger amount of digestive spices, ideally using at least 1 teaspoon of Vata Churna rather than the turmeric. The olive oil should be used generously and can be increased up to 2 tablespoons. If the beans are still causing gas and bloating, this recipe should be avoided until the digestive fire is stronger and in balance.
This recipe is overall Pitta-reducing and a great option during times of high Pitta, mid-late spring and throughout the summer season. To aid in making this recipe even more Pitta-soothing it is recommended to omit the cayenne pepper completely. Extra coconut water, cilantro, and lime juice can be added as desired. If available, Pitta Churna is a great replacement for the turmeric.
Garbanzo beans are a wonderful dietary staple for Kapha dosha! They are light and airy, yet they will sustain the hunger for long periods of time. This recipe is a great choice for Kapha types, although a few modification can be made as needed. The tahini can be reduced to 1 tablespoon. Extra cayenne pepper can be added to help increase the digestive fire, and the turmeric can be replaced with 1 teaspoon or more of Kapha Churna.