Chickpea Curry Paste (Printable)

Aromatic blended chickpea dip with curry spices, tahini, and olive oil. Vegan and gluten-free.

# 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 - ½ teaspoon ground cumin
07 - ¼ teaspoon ground turmeric
08 - ¼ teaspoon cayenne pepper

→ Creamy Ingredients

09 - 3 tablespoons olive oil
10 - 2-4 tablespoons cold water

→ Seasoning

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

# Directions:

01 - Place chickpeas, tahini, lemon juice, garlic, curry powder, cumin, turmeric, cayenne, olive oil, salt, and black pepper in a food processor or high-powered blender.
02 - Process until completely smooth, stopping to scrape down sides as needed. Gradually add cold water, 1 tablespoon at a time, blending between additions until desired creamy texture is achieved.
03 - Taste mixture and modify seasoning as needed by adding additional salt, lemon juice, or curry powder.
04 - Transfer to serving bowl and drizzle with extra olive oil. Sprinkle with additional curry powder if desired. Serve immediately or store refrigerated in airtight container up to 5 days.

# Expert Advice:

01 -
  • It transforms humble pantry staples into something that tastes deceptively complex in just minutes, saving you when unexpected guests arrive.
  • The versatility means you can use it as a spread for lunch, a dip for dinner, or even thin it out as a sauce base for tomorrow.
02 -
  • Processing the ingredients for at least 3 full minutes creates that silky restaurant-quality texture I spent weeks trying to achieve with shorter blending times.
  • Room temperature chickpeas blend more smoothly than cold ones straight from the refrigerator, a discovery I made after a particularly frustrating lumpy batch.
03 -
  • If you find your paste too thick after refrigeration, revive it with a splash of warm water and a fresh drizzle of olive oil rather than more lemon juice, which can overpower the curry flavors.
  • Warming the paste slightly before serving intensifies the aromatics, a technique I discovered when I accidentally left a portion near a warm oven.
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