Home ยป Cashew Curry Hummus + Weekly Menu

Cashew Curry Hummus + Weekly Menu

If I had to describe the attractions in our area of southwest Michigan, I would say the beaches, sand dunes, breweries, and wineries. It certainly isn’t the fine dining or shopping that have people coming or staying, that’s for sure. I have to drive 45 minutes to get to a mall…and yet my husband wonders why Amazon and the Loft are forever delivering to our house.

The nice part about our little community is that it is very kid-friendly. Our new go-to outing on weekends is to local microbreweries. There’s live music, food trucks, and kids and dogs are warmly welcomed into most establishments – inside and out.

By the time we make it out with both kids AND the dog…we need a beer! A few weekends ago we went to Tapistry Brewery and I ordered their hummus – a cashew curry hummus. My hummus-hating husband wasn’t in favor of my selection, but after force-feeding him a bite of the heavenly spread, even he agreed it was delicious.

As Shea pulled every toy off a shelf at the brewery and Piper hung out on the couch, kicking her legs away with her eyes glued to the University of Michigan football game on TV, I made a list of all the ingredients I thought were in the hummus with every intention of re-creating the magic at home.

Less than a week went by and I took advantage of my little bit of maternity leave remaining and during one of Piper’s naps – I started playing around with the ingredients and flavors in an effort to make a Cashew Curry Hummus that rivaled that at Tapistry Brewery.


As soon as hubby got back from work travel, I excitedly shoved a piece of pita slathered with the hummus into his mouth and waited for his praise. “It tastes the same!” he said with surprise.

Woop!! So good and unlike any other hummus I’ve ever had – thicker, rich-tasting, sweet, and spicy…it has it all. I loved using it as a sandwich condiment, too.

Cashew Curry Hummus
Prep time: 
Total time: 
Serves: 8 servings (about ¼ cup each)
  • 1 (15 oz) can chickpeas
  • ½ to 1 whole jalapeno, seeds and ribs removed, diced
  • ½ cup cashews
  • ¼ cup golden raisins
  • ¼ cup tahini
  • 3 Tbsp olive oil
  • 1 Tbsp honey
  • 1¼ tsp curry powder
  • ½ tsp ground cumin
  • ½ tsp salt
  • 1-2 Tbsp water, as needed
  1. In a food processor, pulse together the chickpeas, jalapeno, and cashews until well-incorporated. Add remaining ingredients and process until smooth - the mixture will be thick. If desired, add 1-2 tablespoons of water, or more as desired, to thin out hummus.
This hummus is served as more of a spread than a dip, so thick is ok!

Inspired by Hippy Chip Hummus at Tapistry Brewery in Bridgman, Michigan.
Nutrition Information
Serving size: ¼ cup Calories: 206 Fat: 12.9 Carbohydrates: 19.9 Sugar: 5.8 Sodium: 249 Fiber: 6.8 Protein: 6.1 Cholesterol: 0
Weekly Menu: December 11th – 15th

Be well,

Share With Your Friends!


  1. Katie
    December 12, 2016 / 3:40 pm

    Looks delicious! Can’t wait to try it.

  2. Diane Sorce
    July 10, 2017 / 11:26 am

    My son and daughter-in-law took me to Tapestry last night for their fabulous Reuben sandwich and I saw the hummus on the menu. We fell in love with it. I can’t wait to try your recipe!

    • Nicole Morrissey
      July 11, 2017 / 9:27 pm

      Hi Diane! Small world! Tapistry’s reuben is good, buy Greenbush’s is FABULOUS! The hummus, though…deeelicious!

  3. Joyce
    June 12, 2019 / 11:22 am

    Do I drain the chick peas

    • Nicole Morrissey
      June 17, 2019 / 9:00 pm


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Get my newest recipes
Follow Me