Save The first time I made this curry paste, I was actually trying to use up a random can of chickpeas that had been sitting in my pantry for months. It was one of those rainy Tuesday afternoons where you're too tired to cook anything elaborate but want something that actually tastes like effort went into it. I threw everything into the food processor without really measuring, expecting something edible at best. What came out was so shockingly good that I ended up eating half of it straight off the spatula before it even made it to a serving bowl.
Last summer, I brought this to a potluck and people kept asking me for the recipe all afternoon. My friend Sarah, who claims to hate anything with curry powder, went back for thirds. There's something about the way the tahini and curry spices blend together that makes it incredibly addictive. I started making double batches just to keep up with how quickly my roommates would demolish it.
Ingredients
- 1 can chickpeas: Rinsing them thoroughly removes the canned taste and gives you a cleaner flavor
- 2 tbsp tahini: This creates that luxurious creaminess that separates good dips from great ones
- 2 tbsp fresh lemon juice: Essential for cutting through the richness and brightening all those warm spices
- 1 small garlic clove: One is plenty since raw garlic can easily overpower everything else
- 1 tbsp curry powder: The star of the show, use a brand you already love since quality really shines here
- ½ tsp ground cumin: Adds an earthy depth that complements the curry powder beautifully
- ¼ tsp ground turmeric: Mostly for that gorgeous golden color, but it adds subtle warmth too
- ¼ tsp cayenne pepper: Totally optional, but I love the gentle heat it brings
- 3 tbsp olive oil: Makes everything silky smooth and adds its own fruity notes
- 2–4 tbsp cold water: The secret weapon for getting that perfectly spreadable texture
- 1 tsp salt: Don't be shy here, salt is what makes all the spices pop
- Freshly ground black pepper: Adds a final layer of complexity
Instructions
- Get everything into the food processor:
- Dump in your chickpeas, tahini, lemon juice, garlic, curry powder, cumin, turmeric, cayenne if you're using it, olive oil, salt, and pepper. Don't stress about perfect measurements here, this recipe is pretty forgiving.
- Blend and scrape:
- Let the food processor run for a good minute, stopping to scrape down the sides a couple of times. You want it completely smooth with no chickpea chunks remaining.
- Add water gradually:
- Pour in one tablespoon of cold water at a time, blending after each addition, until it reaches the consistency you like. I usually end up using three tablespoons.
- Taste and adjust:
- This is crucial, give it a proper taste and decide if it needs more salt, lemon juice, or curry powder. Trust your palate here.
- Serve it up:
- Transfer to your prettiest bowl, drizzle some olive oil on top, and maybe dust with a pinch of curry powder for that restaurant presentation.
Save This recipe became my go-to for new neighbors and colleagues because it never fails to impress. Something about the combination of familiar hummus flavors with those warm curry spices makes people feel immediately comforted. I've watched skeptical faces turn into converts after one single bite.
Make It Your Own
The base recipe is perfect as is, but I've found that adding fresh herbs during the final blend takes it to another level. Cilantro adds brightness, while parsley makes it taste fresher and lighter.
Serving Suggestions
Beyond the obvious pita and vegetables, this works incredibly well as a sandwich spread, especially with roasted vegetables or grilled chicken. I've also thinned it out with extra water and lemon juice to make a creamy salad dressing.
Storage And Meal Prep
This paste keeps beautifully in the fridge for up to five days, actually developing deeper flavor as the spices meld together. The flavors really bloom after sitting overnight.
- Store it in an airtight container with a tight seal to prevent oxidation
- Press a piece of plastic wrap directly onto the surface to keep it from drying out
- Let it come to room temperature before serving for the best texture
Save Hope this becomes a staple in your kitchen like it has in mine. There's something deeply satisfying about turning a simple can of chickpeas into something this special.
Recipe Questions & Answers
- → Can I make this ahead of time?
Yes, this paste stores beautifully in an airtight container in the refrigerator for up to 5 days. The flavors actually develop and meld together over time, making it even more delicious the next day.
- → How can I adjust the spice level?
The cayenne pepper adds gentle heat, but you can easily customize this. Add more cayenne for spicier results, or omit it entirely for a milder version. Fresh chili peppers blended in will provide an additional kick.
- → What can I serve this with?
This versatile paste pairs wonderfully with warm pita, naan bread, crunchy vegetable sticks, or crackers. It also works beautifully as a sandwich spread or a flavorful base for grain bowls and roasted vegetables.
- → Can I use dried chickpeas instead of canned?
Absolutely. Cook dried chickpeas until tender, then drain thoroughly before using. You'll need approximately 1.5 cups of cooked chickpeas to equal one 15-ounce can. Make sure they're completely cooled before blending.
- → Is this suitable for meal prep?
This is an excellent meal prep option. Make a batch at the start of the week and portion it into containers for easy lunches and snacks. It's dairy-free, gluten-free, and packed with plant-based protein.
- → How do I achieve the smoothest texture?
Blend on high speed for 2-3 minutes, stopping occasionally to scrape down the sides. Add cold water one tablespoon at a time until you reach your desired consistency. A high-powered blender will yield the smoothest results.