Chickpea Curry Paste (Printable)

Creamy, aromatic blend of chickpeas, tahini, and curry spices. Vegan and gluten-free dip ready in minutes.

# What You'll Need:

→ Chickpea Base

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

→ Aromatics & Spices

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

→ Creamy Ingredients

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

→ Seasoning

11 - 1 tsp 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 Tips:

01 -
  • It's ready in minutes, which means you can have a sophisticated dip without the effort.
  • Unlike regular hummus, the curry spices make it feel special enough for guests but easy enough for a Tuesday snack.
  • One batch lasts all week in the fridge, becoming your secret weapon for lunch prep and unexpected cravings.
02 -
  • Don't skip the rinsing step with your chickpeas, because the starchy liquid will turn your paste into thick wallpaper instead of something you'd actually want to eat.
  • Water is your friend but your enemy if you add it all at once, so patience with the gradual addition is the difference between something silky and something that separates.
03 -
  • Taste the curry powder on its own before you buy it, because quality varies wildly and you deserve one you actually like.
  • Mince your garlic as fine as you possibly can, because small pieces blend completely while chunky bits turn bitter and remind people they're eating a paste rather than a spread.
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