Wesson Recipes

Curry Crunch Hummus & Plantain Chips

Product Locator

Cooking Time

10 minutes

Prep Time

15 minutes

Serving Size

2 cups (6-8 appetizer servings)

Creamy, crunchy, and full of bold, unexpected flavor, this Curry Crunch Hummus with Crispy Fried Plantain Chips is a snack that effortlessly bridges everyday ease and elevated entertaining. Silky-smooth hummus—blended with Wesson Corn Oil for a rich, velvety texture—gets topped with a warm, aromatic curry crunch of golden onions, toasted sesame seeds, and fragrant spices for a layered bite that’s anything but ordinary.

Wesson Corn Oil plays a key role throughout, creating ultra-creamy hummus and delivering perfectly crisp, golden plantain chips with a clean, balanced flavor. The contrast of cool, smooth dip and warm, spiced topping makes every scoop dynamic and deeply satisfying.

Quick to prepare yet striking enough for guests, this recipe is perfect for casual snacking, last-minute hosting, or building a standout appetizer spread. It’s familiar, but with a flavorful twist that keeps everyone coming back for more.

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CONTAINS:

Ingredients

Hummus

Chickpeas, drained & rinsed 1 - 15.5oz can.

Garlic 2 cloves.

Wesson Corn Oil 1/3 cup.

Lemon juice, fresh 3 tbsp.

Water 1/4 cup, or to desired thickness.

Curry Crunch Topping

Red onion, finely diced 1/4 cup.

Wesson Corn Oil 1/3 cup.

Sesame seeds 2 tbsp.

Jamaican Curry Powder 2 tsp.

Fried Plantain Chips

Green plantains 2 .

Wesson Corn Oil for frying.

Kosher salt to taste .

Method

Hummus

In a food processor, combine the chickpeas, garlic, Wesson Corn Oil, salt, lemon juice, and water.

Blend for 3–5 minutes, until completely smooth and creamy. Letting it run longer helps create an ultra-silky texture as the hummus warms slightly from the blending.

Transfer to the refrigerator and chill for at least 30 minutes.

Curry Crunch

In a small saucepan, combine the diced red onion and Wesson Corn Oil.

Cook over medium heat until the onions are golden brown and beginning to crisp, about 5–7 minutes.

Remove from heat and stir in the sesame seeds. Let toast in the residual heat for about 30 seconds.

Stir in the curry powder and immediately transfer to a heatproof bowl to cool slightly.

Fried Plantain Chips

Peel the plantains and slice very thinly using a mandoline or sharp knife. The thinner the slice, the crispier the chip.

Heat Wesson Corn Oil in a Dutch oven or deep fryer to 350°F.

Fry the plantain slices in batches for about 2 minutes, or until golden brown and crisp.

Transfer to a paper towel–lined bowl and immediately season with kosher salt.

Assembly Method

Spoon the hummus into a wide serving bowl. Use the back of a spoon to create a shallow well in the center. Spoon the warm curry crunch mixture into the well.

Serve with freshly fried plantain chips.