Chickpea Curry Paste (Print)

Smooth, flavorful chickpeas whipped with curry spices for a versatile dip or spread.

# Ingredients:

→ 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)

→ Creamy Ingredients

09 - 3 tbsp olive oil
10 - 2–4 tbsp cold water, as needed to adjust texture

→ Seasoning

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

# Instructions:

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

# Pro Tips:

01 -
  • It takes 10 minutes and requires just a food processor, no cooking skills needed.
  • The flavor tastes like you spent hours layering spices, but it's all about the blend.
  • It works as a dip, a spread, a sauce base, or even stirred into grain bowls for instant depth.
  • One batch feeds a crowd or lasts all week in your fridge.
02 -
  • Cold water is essential—warm or hot water can make the paste separate or become too thin, so pull some from the fridge.
  • Over-blending can actually turn this too thick as the tahini releases oils, so watch it carefully and stop when it looks creamy, not when you think it 'should' be done.
  • Taste it before serving because the balance between salt, lemon, and spices is different depending on which brands you use.
03 -
  • Use a food processor rather than a blender for this; it gives you better control over the texture and doesn't thin it out as aggressively.
  • Quality curry powder matters more than you'd think—taste a spoonful on its own before using it, because that's what's going to define your final paste.
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