Pin I discovered this curry paste on a Tuesday afternoon when I had a can of chickpeas, tahini, and a handful of spices sitting on my counter. There was no grand plan, just curiosity about what would happen if I blended them together with lemon juice and a bit of warmth from curry powder. The moment that golden, creamy mixture came together in my food processor, I knew I'd stumbled onto something I'd make again and again. It became the kind of dip that disappears from parties before anything else, the one people ask for the recipe to.
I made this for a potluck once and brought it alongside homemade naan, expecting it to be a quiet side dish. Instead, someone asked if I was selling it, and three other people wanted to know my secret. That's when I realized how rare it is to find something this vibrant and creamy that's also genuinely good for you. Now friends text me specifically asking if I'm bringing 'that curry dip' to gatherings.
Ingredients
- Chickpeas (1 can, drained and rinsed): These are your base—rinse them well to remove the starchy liquid, which keeps the paste creamy instead of gluey.
- Tahini (2 tbsp): This sesame paste adds richness and helps bind everything into that silky texture you're after.
- Fresh lemon juice (2 tbsp): Acid brightens the spices and keeps the flavor from tasting flat or one-dimensional.
- Garlic clove (1 small, minced): Just one clove is enough—it should whisper, not shout, in the background.
- Curry powder (1 tbsp): This is your flavor anchor, so use one you actually like tasting on its own.
- Ground cumin (½ tsp) and turmeric (¼ tsp): These warm spices add complexity and that slightly earthy undertone that makes people wonder what you added.
- Cayenne pepper (¼ tsp, optional): Add this only if you want heat; you can always stir in more at the end.
- Olive oil (3 tbsp): Good quality matters here since there's nothing to hide behind—it's part of the flavor.
- Cold water (2–4 tbsp): Add gradually to reach your preferred consistency; cold water won't break the emulsion like warm would.
- Salt (1 tsp) and black pepper: Season boldly at the end; this is where you make it taste like yours, not like a recipe.
Instructions
- Gather everything and get your processor ready:
- Drain and rinse your chickpeas thoroughly under cold water—this step actually matters because it prevents the paste from becoming thick and pasty. Have all your spices measured and ready so you can work quickly once you start blending.
- Add everything except the water:
- Put the chickpeas, tahini, lemon juice, garlic, curry powder, cumin, turmeric, cayenne, olive oil, salt, and pepper into your food processor. Pulse it a few times first to break everything into smaller pieces.
- Blend until creamy and smooth:
- Turn the processor on and let it run for about 2–3 minutes, stopping to scrape down the sides occasionally with a spatula. You want the texture to go from grainy to completely smooth and almost fluffy.
- Add water gradually for your perfect consistency:
- Add cold water one tablespoon at a time, blending briefly after each addition, until the paste is creamy but still thick enough to hold its shape on a spoon. This is personal preference territory.
- Taste and adjust:
- Give it a taste and trust your instincts—add more salt if it tastes flat, more lemon if it feels heavy, or more curry powder if you want it bolder. Remember, flavors develop slightly as it sits, so don't over-correct.
- Transfer and finish:
- Scoop the paste into a serving bowl and, if you're feeling it, drizzle a little extra olive oil on top and dust with a pinch of curry powder for color. Serve immediately or cover and refrigerate.
Pin There was one time I made this for someone who had never tried Indian spices before, and watching their face light up when they realized it was just chickpeas and spices—no cream, no butter, no hidden complexity—was a small victory. That's when I understood why this recipe matters: it proves that simple ingredients, when treated with intention, become something greater than themselves.
How to Serve It
This paste is remarkably versatile, which is why it lives in my fridge from week to week. Spread it thick on warm pita or naan for a quick lunch, serve it alongside raw vegetables for snacking, or use it as a base for grain bowls alongside roasted vegetables and a runny egg. Some people swirl it into yogurt for a quick sauce, others dollop it into soups for richness. I've even thinned it with a bit of water and used it as a salad dressing over bitter greens and chickpeas.
Variations to Try
Once you've made the base version a few times, you'll find yourself experimenting. A tablespoon of fresh cilantro or parsley stirred in at the end adds freshness, while a pinch of smoked paprika replaces some of the curry powder for something deeper and more complex. If you like heat, fresh green chili blended in creates a different kind of kick than cayenne—sharper and fresher. I've even added a teaspoon of ground coriander for warmth, or a whisper of ground ginger for something slightly floral and unexpected.
Storage and Make-Ahead Tips
This paste keeps beautifully, which is its secret superpower in a busy kitchen. Store it in an airtight container in the fridge for up to five days, and the flavors actually deepen overnight as everything gets to know each other. You can also freeze it in ice cube trays for individual portions that thaw in minutes, perfect for when you need flavor without the effort. Just remember that frozen paste thaws a bit softer, so don't expect quite the same thick consistency—thin it with a touch of lemon juice or water if needed.
- Let the paste come to room temperature before serving for the fullest flavor impact.
- If it thickens in the fridge, stir in a teaspoon of water or lemon juice to loosen it back up.
- Make a double batch while you're at it—you'll thank yourself later.
Pin This humble dip has become my answer to 'what can I bring' because it feels personal without being fussy. It's proof that some of the best things in the kitchen come not from complicated techniques, but from respecting simple ingredients and trusting your taste buds.
Recipe Q&A
- → Can I adjust the spiciness of this curry paste?
Yes, you can add more cayenne pepper or fresh chili to increase heat, or omit them for a milder flavor.
- → What can I use this chickpea blend for?
It works beautifully as a dip with vegetables or pita, a spread on sandwiches, or a base for other dishes needing a creamy, spiced element.
- → How do I achieve the best creamy texture?
Blend the mixture thoroughly and add cold water gradually until you reach a smooth, spreadable consistency.
- → Can I prepare this in advance?
Yes, store it in an airtight container in the refrigerator for up to 5 days, allowing flavors to meld.
- → Are there variations to enhance flavor?
Fresh herbs like cilantro or parsley can be added during blending, and a drizzle of olive oil on top adds richness.