Chickpea Curry Paste (Printer view)

Aromatic chickpea and curry spice blend creates a smooth, creamy dip for spreading or serving.

# What You'll Need:

→ 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 - 1/2 teaspoon ground cumin
07 - 1/4 teaspoon ground turmeric
08 - 1/4 teaspoon cayenne pepper (optional, for heat)

→ Creamy Ingredients

09 - 3 tablespoons olive oil
10 - 2-4 tablespoons cold water (as needed for texture)

→ Seasoning

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

# Directions:

01 - Combine the chickpeas, tahini, lemon juice, garlic, curry powder, cumin, turmeric, cayenne (if using), olive oil, salt, and black pepper in a food processor or high-powered blender.
02 - Blend until smooth, scraping down the sides as needed. Add cold water, 1 tablespoon at a time, until desired creamy consistency is reached.
03 - Taste and adjust seasoning, adding more salt, lemon juice, or curry powder if desired.
04 - Transfer to a serving bowl. Drizzle with a little extra olive oil and a sprinkle of curry powder, if desired.
05 - Serve immediately or refrigerate in an airtight container for up to 5 days.

# Expert Suggestions:

01 -
  • It takes less time than driving to the store and tastes more exciting than anything you could buy in a tub.
  • The curry spices turn ordinary chickpeas into something that feels like a meal, not just a snack.
02 -
  • Do not skip rinsing the chickpeas, the canning liquid can make the paste taste tinny and dull.
  • Add water slowly, once the paste gets too loose, you cannot thicken it back up easily.
03 -
  • Use a high powered blender if you have one, it makes the paste impossibly smooth and creamy.
  • Warm your chickpeas slightly before blending for an even silkier texture.
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