Save The first time I made this curry paste, I had guests arriving in twenty minutes and absolutely no plan for appetizers. I threw canned chickpeas into the blender with whatever curry spices I could grab from the back of the cupboard, hoping for something edible. What came out was so shockingly good that I ended up double dipping while arranging it on the platter.
Last summer, I brought this to a potluck where someone mistook it for a authentic Indian recipe from their grandmother kitchen. I felt almost guilty admitting it took me longer to find my serving bowl than to make the entire dish.
Ingredients
- Chickpeas: The foundation of everything, rinsed well so nothing metallic interferes with the spices
- Tahini: Adds that luxurious creaminess that makes people ask whats actually in this
- Lemon juice: Brightens everything and cuts through the richness
- Garlic: One small clove is plenty since its raw and will bloom in flavor
- Curry powder: Your main flavor engine, use one you already love tasting on its own
- Cumin: Deepens the curry profile with that earthy warmth
- Turmeric: Mostly for that gorgeous golden color but adds subtle bitterness too
- Cayenne: Optional heat layer that wakes up the whole bowl
- Olive oil: Makes everything silky and helps the spices emulsify properly
- Cold water: The secret to getting that perfect spreadable consistency
- Salt and pepper: Dont skip these, theyre what pulls all the flavors together
Instructions
- Blend the base:
- Throw all ingredients into your food processor except the water, letting it run for a full minute until completely smooth. The motor might warm up slightly and thats completely normal.
- Adjust the texture:
- Add cold water one tablespoon at a time while the machine runs, checking after each addition until it reaches the consistency you prefer.
- Taste and tweak:
- Grab a spoon and really taste it, adding more salt, lemon, or curry powder until it sings exactly how you want it to.
- Finish it off:
- Scrape everything into your serving bowl and drizzle with olive oil, maybe an extra dusting of curry powder if you want it to look as good as it tastes.
Save My sister now keeps a batch in her fridge at all times, spreading it on everything from morning toast to emergency weeknight dinners when inspiration strikes.
Making It Your Own
Ive discovered that adding fresh herbs at the very end preserves their bright flavor and gives the paste a beautiful flecked appearance that looks stunning on any table.
Serving Ideas
Beyond the usual dipping suspects, this works incredible as a sandwich spread, stirred into soups for extra body, or thinned with a little vinegar as an instant salad dressing.
Make Ahead Wisdom
The texture firms up in the refrigerator, so I always stir in a splash of water before serving leftovers. This simple trick brings everything back to life.
- Let it come to room temperature for the best flavor experience
- Use the cleanest spoon you own when serving to keep it fresh longer
- Double the recipe immediately because it disappears faster than you expect
Save Every time I serve this, someone asks for the recipe, and I love watching their face when I explain how truly simple it all comes together.
Recipe Help & Answers
- → Is chickpea curry paste the same as hummus?
While similar in base ingredients, chickpea curry paste incorporates curry powder, cumin, and turmeric for Indian-inspired warmth. Traditional hummus focuses on tahini and garlic. Both are creamy chickpea spreads, but the flavor profiles differ significantly.
- → Can I make this without a food processor?
A food processor or high-powered blender works best for achieving silky smooth texture. If using only a fork or potato masher, the result will be chunkier with more texture. For a smoother result without equipment, mash chickpeas thoroughly then whip vigorously with oil.
- → How long does chickpea curry paste last?
Store in an airtight container in the refrigerator for up to 5 days. The flavors actually improve after a day as the spices meld. Bring to room temperature before serving for optimal creaminess and flavor.
- → What can I serve with chickpea curry paste?
Pair with warm pita bread, naan, or flatbreads. Fresh vegetable sticks like carrots, cucumbers, bell peppers, and celery work perfectly. Use as a sandwich spread, wrap filling, or dollop onto grain bowls and roasted vegetables.
- → Can I use dried chickpeas instead of canned?
Yes, soak dried chickpeas overnight, then cook until completely tender before using. One 15-ounce can equals about 1½ cups cooked chickpeas. Ensure dried chickpeas are fully soft for the smoothest blending results.
- → Is this chickpea curry paste spicy?
The cayenne pepper provides mild heat that's adjustable. For a spicier version, add more cayenne, a fresh minced chili, or hot sauce. Omit cayenne entirely for a mild, family-friendly version that focuses on aromatic curry flavors.