Save to Pinterest The first time I made this curry paste, I was actually trying to use up a random can of chickpeas and half a jar of tahini that had been sitting in my pantry for weeks. It was one of those lazy Sunday afternoons where you just start throwing things into the food processor and hope for the best. When I took that first taste, I literally stopped in my tracks and texted my sister immediately. Now it lives in my fridge constantly, ready for everything from emergency snacks to last-minute dinner guests.
Last summer, I brought a bowl of this to a potluck and watched my friend Sarah hover by the serving table for twenty minutes, eating it with everything from carrot sticks to crackers to, I swear, her fingers. She finally cornered me and demanded the recipe, saying it was the kind of thing shed eat with a spoon if no one was watching. The curry powder gives it this warm, complex flavor that makes people think you spent hours simmering something on the stove.
Ingredients
- Chickpeas: Rinse them really well and pat them dry if you have time, it makes the final texture smoother
- Tahini: The secret ingredient that makes it luxuriously creamy, just make sure to stir the jar first
- Curry powder: Use your favorite brand, it really defines the flavor profile
- Lemon juice: Fresh is absolutely necessary here, bottled just wont give you that bright pop
- Garlic: One small clove is perfect, anything more might overpower the spices
- Cumin: Adds that earthy base note that rounds out the curry flavor
- Turmeric: Mostly for that gorgeous golden color, but adds subtle warmth too
- Cayenne: Totally optional, but I love that little hum of heat in the background
- Olive oil: Use the good stuff here since its a major flavor component
- Cold water: The magic trick for getting that perfectly spreadable consistency
Instructions
- Combine everything:
- Toss the chickpeas, tahini, lemon juice, garlic, curry powder, cumin, turmeric, cayenne, olive oil, salt, and pepper into your food processor. Dont worry about being too precise with measuring the spices, curry powder is pretty forgiving.
- Blend and smooth:
- Let the processor run for a good two minutes, stopping to scrape down the sides a couple times. The mixture should look velvety and smooth before you move on.
- Adjust the texture:
- Add cold water one tablespoon at a time until it reaches that perfect dip consistency. I usually end up using three tablespoons, but it depends on how thirsty your chickpeas were.
- Taste and tweak:
- Give it a proper taste and decide if it needs more salt, an extra squeeze of lemon, or perhaps another pinch of curry powder. Trust your palate here.
- Serve it up:
- Scrape everything into a pretty bowl and drizzle with olive oil and a light dusting of curry powder if youre feeling fancy. It looks beautiful and tastes even better.
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Save to Pinterest My mother-in-law, who is notoriously suspicious of anything vegan or gluten-free, tried this at a family gathering and proceeded to ask for the recipe three separate times throughout the evening. She now makes it weekly and tells everyone it came from some fancy health food restaurant. I still havent had the heart to tell her how ridiculously simple it is to make.
Making It Your Own
Sometimes I throw in a handful of fresh cilantro right at the end, pulsing just until its flecked through the paste. The bright, herbal notes cut through the richness beautifully. Ive also discovered that a teaspoon of maple syrup creates this incredible sweet-savory balance that people cant quite put their finger on but absolutely love.
Serving Ideas
Beyond the obvious veggie sticks and crackers, this stuff is incredible spread on a grilled cheese sandwich or swirled into soup. My personal favorite is thinning it with a little more olive oil and tossing it with roasted potatoes while theyre still hot. The way it clings to the crispy edges is absolute magic.
Storage And Meal Prep
This paste keeps beautifully in the fridge for up to five days, actually developing more flavor as the spices meld together. I often double the batch and keep some in the freezer, portioned into small containers that I can thaw overnight for emergency snacks or last-minute entertaining. It honestly saves me more times than I care to admit.
- Press a piece of plastic wrap directly onto the surface before refrigerating to prevent oxidation
- Let frozen portions thaw in the fridge overnight, never on the counter
- Give it a good stir before serving after refrigeration, as some separation is natural
Save to Pinterest 
Save to Pinterest There is something deeply satisfying about having a homemade condiment in your fridge that makes everything taste better. This curry paste has become my secret weapon for turning ordinary ingredients into something that feels special and thoughtful.
Recipe FAQs
- → What can I serve with chickpea curry paste?
This paste pairs wonderfully with warm pita bread, naan, fresh vegetable sticks like carrots and cucumber, or as a spread in wraps and sandwiches.
- → Can I make this paste spicier?
Absolutely. Increase the cayenne pepper, add fresh minced chili during blending, or include hot curry powder to amp up the heat level.
- → How long does this paste keep in the refrigerator?
Stored in an airtight container, this paste stays fresh for up to 5 days. The flavors often develop and improve after a day or two.
- → Can I use dried chickpeas instead of canned?
Yes. Cook dried chickpeas until tender, then drain and cool before blending. One 15-ounce can equals about 1½ cups of cooked chickpeas.
- → Is this paste suitable for freezing?
While it can be frozen for up to 3 months, the texture may become slightly grainy upon thawing. Fresh is best, but leftovers freeze well for cooking purposes.
- → What gives this paste its creaminess?
The tahini and olive oil create the smooth texture, while blending with cold water helps achieve the perfect spreadable consistency.