Chickpea Curry Paste (Printable Page)

Rich, creamy chickpea blend with aromatic curry spices and tahini

# What You'll Need:

→ Chickpea Base

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 2 tablespoons tahini

→ Aromatics & Spices

03 - 2 tablespoons fresh lemon juice
04 - 1 small garlic clove, minced
05 - 1 tablespoon curry powder
06 - ½ teaspoon ground cumin
07 - ¼ teaspoon ground turmeric
08 - ¼ teaspoon cayenne pepper

→ Creamy Ingredients

09 - 3 tablespoons olive oil
10 - 2-4 tablespoons cold water

→ Seasoning

11 - 1 teaspoon salt
12 - Freshly ground black pepper to taste

# Step-by-Step Guide:

01 - Place chickpeas, tahini, lemon juice, garlic, curry powder, cumin, turmeric, cayenne pepper, olive oil, salt, and black pepper in a food processor or high-powered blender.
02 - Process until completely smooth, stopping to scrape down sides as needed. Gradually add cold water, 1 tablespoon at a time, until desired creamy texture is achieved.
03 - Taste the mixture and add more salt, lemon juice, or curry powder as needed to balance flavors.
04 - Transfer to serving bowl and drizzle with extra olive oil and sprinkle of curry powder if desired. Refrigerate in airtight container up to 5 days.

# Expert Tips:

01 -
  • It comes together in literally ten minutes but tastes like something you'd get at an Indian restaurant
  • The curry powder gives hummus a completely new personality without needing twenty different spices
  • You can keep all the ingredients in your pantry and whip it up whenever unexpected guests show up
02 -
  • The paste thickens up in the fridge, so always thin it with a splash of water before serving leftovers
  • Lemon juice loses its brightness over time, so add a fresh squeeze right before serving if it's been sitting for a while
03 -
  • Use a high quality curry powder since it's the main flavor profile
  • If your tahini is separated, whisk it thoroughly before measuring
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