Chickpea Curry Paste (Print Version)

A smooth, aromatic blend of chickpeas and curry spices. Vegan, gluten-free, and 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 - 1/2 tsp ground cumin
07 - 1/4 tsp ground turmeric
08 - 1/4 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

# How To Make It:

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 comes together faster than you can set out a cutting board, making weeknight entertaining actually possible.
  • One batch fills your fridge with something that tastes homemade and costs less than a single store-bought jar.
  • It's the kind of dip that works equally well at a casual gathering or quietly eaten straight from the bowl on a quiet evening.
02 -
  • Over-processing is almost impossible here, so blend longer than feels necessary without fear, because chickpeas actually get creamier the longer they blend.
  • Cold water matters more than you'd expect, because warm or room-temperature water breaks the emulsion and leaves you with something grainy instead of smooth.
03 -
  • Fresh cilantro or parsley stirred in at the end adds brightness without overwhelming the spices, and costs almost nothing in effort.
  • A squeeze of extra lemon juice before serving can wake up a batch that's been sitting in the fridge, bringing back all the vibrancy you made it with.
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