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Tomato Curry Hummus Dip
By Serves 8

This extremely flavorful curry can be adapted to use as a dip, or served in the traditional way with rice and/or naan.

Prep Time: 5m
Cook Time: 30m

1 2 3 4 5


No image available for this recipe.


  1. ½ Tsp Olive Oil
  2. 1 Onion, Minced
  3. 3 Cloves Garlic, Minced
  4. ½ Bell Pepper
  5. 2 Tsp Ground Cinnamon
  6. 2 Tsp Ground Cumin
  7. 1 Tsp Ground Cloves
  8. 2 Tsp Curry Powder
  9. 2 Tsp Paprika
  10. ½ Tsp Ground Mustard Seed
  11. 1 Tsp Red Curry Paste
  12. 2 Tsp Lemon Juice
  13. 1 Can Small Diced Tomatoes
  14. 1 Can Chickpeas (Garbanzo Beans)

You may also need:

A Pot, Food Processor, Spoon

Nutrition Info Beta (?)

  • Serving Size: 1
  • Servings Per Batch: 8
  • Calories: 125.3
  • Fat: 2.3g
  • Cholesterol: 0mg
  • Sodium: 53.3mg
  • Carbs: 22.1g
  • Fiber: 6.3g
  • Sugar: 4.7g
  • Protein: 6g

Step 1:

Mince the onions, garlic, and bell pepper finely, and saute in olive oil until the onions are translucent and starting to brown.

Step 2:

Lower the heat and add the dry spices. Fry them along with the minced mixture until the spices are fragrant, but don't let them burn. After trying the recipe, you may adjust the spices based on your personal taste preferences.

Big Dave from SLN says:
Traditionally, the minced mixture and spices are crushed into a paste. Leaving them minced adds texture, though.
1 note here

Step 3:

Add the curry paste and the lemon juice, stirring the entire mixture until well mixed.

Step 4:

Add the tomatoes to the pan, and raise the heat. You'll want to get the mixture simmering and bubbling a bit, but not at an active boil.

Big Dave from SLN says:
Here you can opt for tomato sauce instead of diced tomatoes depending on your preference of textures.
1 note here

Step 5:

Rinse and drain the chickpeas and add them to the mixture. Depending on the consistency desired for your dip, you can also pulse some of the chickpeas to a paste prior to adding them.

Step 6:

Allow to simmer until the tomatoes are softer and some of the liquid has cooked off.

Step 7:

When the consistency is just about right, remove from the heat and stir in the honey and cream cheese to complete the dip. It can be served right away as a curry with rice and/or naan, or a warm dip with pita or naan chips. You can also cool the dip to serve later.

Erin Froehlich says:
This sounds AMAZING, Dave! As a pescatarian, this would also work well as a protein source for me in a sandwich or wrap. :)
Big Dave from SLN says:
Traditional curry dishes tend to use plain yogurt, not cream cheese. Feel free to use either to vary the health and taste factors.
2 notes here (click for next)

All recipes, notes, or comments contained within the Recipes section of the Smart Living Network are the views or opinions of individual users and do not reflect, in any way, the views or opinions of HelloLife LLC.


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