Curry in a Hurry

Few fast-casual eateries can lay claim to formulating their own signature curry powder, creating a distinctive blend of both warming and sharp spices unique to the establishment. Naturally, Health in a Hurry is no typical grab-and-go place, despite having all the speed and ease of ordering there. Though far from the only spice blend that we utilize in the kitchen, it has captivated me with its subtle sweetness and mellow heat; an incredibly flavorful mixture without the harsh bite of more potent chilies. It’s what keeps our signature Lemon Curry Rice on the menu year round, and a perpetual best-seller, too. With so much spicy potential right within arm’s reach every time I came in to work, I couldn’t leave this one alone. Pinching off a small container of the powder with permission from the wonderful chef and owner, Sue Cadwell, I took to my own home kitchen and began to play.

Keeping it simple was the best course of action to allow the delicate balance of ingredients to really shine. Hummus, that perfect blank canvas and familiar friend, is an ideal way to showcase such an ingredient. Gentle enough to embrace the most timid of palates, a similarly sweet curry powder is key here. Though I can’t divulge the secret formula of spices ground and mixed in-house, there are plans in the works to make bottles of the finished blend available for purchase online. For the time being, go with your favorite homemade blend, or Madras curry powder.

Yield: 2 Cups; 4 - 8 Servings

Curry in a Hurry Hummus

Curry in a Hurry Hummus

Give your average hummus a kick with curry!

Prep Time 15 minutes
Total Time 15 minutes


  • 1 (15.5 Ounce) Can Chickpeas, Rinsed and Drained
  • 1 Clove Garlic
  • 1 Tablespoon Sweet Curry Powder, such as Madras
  • 3 Tablespoons Olive Oil, Divided
  • 3 Tablespoons Lemon Juice
  • 1 Tablespoon Tahini
  • 1 – 2 Tablespoons Water
  • Salt, to taste
  • Fresh Parsley or Cilantro, Chopped


  1. Measure out and reserve a tablespoon or two of the drained chickpeas for topping. Take the rest of the beans, along with the garlic, curry powder, and 2 tablespoons of the oil, and combine them in your food processor. Pulse until the beans are mostly broken down. Add in the lemon juice, tahini, 1 tablespoon of the water, and salt as needed.
  2. Puree thoroughly, pausing to scrape down the sides of the bowl occasionally to make sure everything is getting incorporated, until completely silky-smooth. To achieve the best texture, have patience; this could take 5 – 8 minutes. Add in the remaining tablespoon of water if the mixture seems too thick for your taste.
  3. Transfer the creamy puree to a serving bowl, and top with the reserved chickpeas, remaining tablespoon of oil, and chopped herbs. Finish with an additional light sprinkle of curry powder if desired.


Though best when allowed to sit and chill for at least 24 hours, the hummus is still quite delicious if served immediately.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 104Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 154mgCarbohydrates: 8gFiber: 3gSugar: 1gProtein: 3g

21 thoughts on “Curry in a Hurry

  1. This looks wonderful. I discovered that making your own tahini is a breeze too. These days, when I make hummus, I start off by putting 1/2 cup of sesame seeds in the food processor with some olive oil (a few tablespoons to start with and then I add more as needed). You have to blend it for a good few minutes till it’s smooth, but it makes the freshest ‘realest’ tasting tahini EVER.

  2. Creating your own curry powder makes such a difference! When I first made curry from scratch, it was a bit tedious getting out the coffee grinder and grinding up each individual spice. But it was by far the freshest, most flavorful curry I had ever tasted. I’m sure it’d be great in hummus!

  3. Sounds like an awesome place! I think I’m going to have to make a trip up there! (Also, I think the link is wrong…should it be .net instead of .org?)

    this curry sounds absolutely delicious. I’ve done a pumpkin curry hummus before but I should probably try it straight up curry style.

    1. Ack, you are completely correct! Can’t believe I got the URL to practically my own website wrong- I’m the Health in a Hurry webmaster! Jeez, you know it’s been a long week when…
      But it would be so cool if you came to check it out! You would have to let me know, because I’m not there every day and I’d love to meet you there. :)

  4. That looks delicious! I love the curry flavors in it and your picture looks gorgeous! I’m going to have to try this because I have chickpeas in the fridge that need using!

  5. I love curry but surprisingly have never put it in hummus before! I really enjoy Ani Phyo’s curry dressing but haven’t made it in a long time and I wonder if my curry is even still fresh enough to use! This sounds like a good reason to stock up. I will try this soon.

  6. Trust you to take a bowl of hummus and transform is from banal beige to glorious… um… g-fanciness! It’s been years since I’ve made hummus. Silly me!

  7. Gorgeous picture! (Do I say that about every post of yours that I comment on?! I think I do…)

    I love hummus & I love curry, so this sounds like a perfect combination to me!

  8. This is an excellent idea. I’m definitely going to try this – making my curry powder from scratch, of course. I like the suggestion of making a Madras mix.

    As an aside: I know of more than one restaurant named Curry in a Hurry – catchy name, I guess.

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