Chickpea Curry Paste Dip (Printable)

Smooth blend of chickpeas with aromatic curry spices, ideal for dips and spreads.

# Components:

→ Chickpea Base

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 2 tablespoons tahini

→ Aromatics & Spices

03 - 2 tablespoons fresh lemon juice
04 - 1 small garlic clove, minced
05 - 1 tablespoon curry powder
06 - ½ teaspoon ground cumin
07 - ¼ teaspoon ground turmeric
08 - ¼ teaspoon cayenne pepper (optional)

→ Creamy Ingredients

09 - 3 tablespoons olive oil
10 - 2 to 4 tablespoons cold water, as needed

→ Seasoning

11 - 1 teaspoon salt
12 - Freshly ground black pepper, to taste

# Method:

01 - Place chickpeas, tahini, lemon juice, garlic, curry powder, cumin, turmeric, cayenne pepper (if using), olive oil, salt, and black pepper into a food processor or high-powered blender.
02 - Process the mixture until smooth, scraping down the sides as necessary. Gradually add cold water, one tablespoon at a time, until the dip reaches a creamy consistency.
03 - Taste and adjust the seasoning by adding more salt, lemon juice, or curry powder as preferred.
04 - Transfer the dip to a serving bowl. Optionally drizzle with additional olive oil and sprinkle with a pinch of curry powder.
05 - Serve immediately or store in an airtight container in the refrigerator for up to five days.

# Expert Advice:

01 -
  • It takes 10 minutes but tastes like you spent an hour in the kitchen coaxing out flavors.
  • Vegan, gluten-free, and naturally creamy without a drop of dairy—everyone at the table can enjoy it.
  • You can spread it, dip into it, swirl it into yogurt, or use it as a sandwich base without changing a thing.
02 -
  • Don't skip rinsing the chickpeas—that starchy liquid is what makes canned chickpeas taste flat and metallic, and one cold-water rinse changes everything.
  • Cold water, added slowly, is the secret to a silky paste instead of a gluey one; room temperature water won't blend as cleanly, and pouring it all in at once can make the paste seize up.
03 -
  • If your paste splits or looks grainy, don't panic—add another tablespoon of tahini or olive oil and blend again, and it'll come back together silky.
  • Taste your paste while it's still at room temperature; cold paste tastes more muted, so season while you can really feel the flavors.
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