Pin It The first time I made this curry paste, my kitchen smelled like my favorite Indian restaurant on a rainy Tuesday evening. I had a can of chickpeas sitting on the counter and a craving for something bold but ready in minutes. Now it's the spread I turn to when friends drop by unexpectedly or I need a quick lunch that feels special.
Last summer, I brought a bowl to a potluck and watched three people ask for the recipe before they even finished their first bite. Someone spread it on leftover pizza crust, another dipped carrot sticks through the whole plate, and my friend Sarah admitted to eating it straight with a spoon when no one was looking.
Ingredients
- Chickpeas: Rinsing them thoroughly removes the canned taste and lets the spices shine through
- Tahini: This creates the creamy foundation while adding a subtle nutty depth
- Lemon juice: Fresh is crucial here it brightens and balances the rich spices
- Garlic: One small clove is plenty, it will mellow slightly as the paste sits
- Curry powder: Use your favorite brand, it defines the entire flavor profile
- Cumin: Earthy and warm, it bridges the gap between hummus and curry
- Turmeric: Mostly for that gorgeous golden color and subtle bitterness
- Cayenne pepper: Start with half, you can always add more if you love heat
- Olive oil: Makes everything silkier and helps the flavors meld together
- Cold water: The secret to getting that perfectly spreadable consistency
- Salt and pepper: Essential to wake up all the spices and make them pop
Instructions
- Combine everything:
- Toss all ingredients into your food processor except the cold water, scraping down the sides twice to ensure everything gets incorporated evenly
- Blend and add water:
- Process until smooth, then drizzle in cold water one tablespoon at a time until it reaches your ideal consistency, usually somewhere between thick hummus and drizzleable sauce
- Taste and adjust:
- Grab a spoon and check if it needs more salt, an extra squeeze of lemon, or perhaps another pinch of curry powder to deepen the flavor
- Finish and serve:
- Transfer to your prettiest bowl, give it a generous drizzle of olive oil and a light dusting of curry powder, then serve immediately or store for later
Pin It My sister now keeps a small jar in her fridge at all times and spreads it on morning toast instead of butter. I've started doing the same, especially when I want something that feels indulgent but is actually quite good for me.
Make It Your Own
Fresh herbs blended in at the very end, like cilantro or parsley, add a bright contrast to the warm spices. I once added a handful of fresh basil and it became an entirely new experience.
Serving Ideas
Beyond the usual pita and vegetables, try swirling it into warm rice, spreading it on sandwiches instead of mayo, or thinning with a bit more water and tossing with roasted vegetables. It also makes an incredible sauce for grilled fish or chicken if you eat those.
Storage and Make Ahead
This keeps beautifully in the fridge for up to five days and actually tastes better on day two or three when the spices have had time to really get to know each other.
- Store in a glass container with a tight lid to prevent the curry from absorbing other fridge flavors
- Bring to room temperature before serving for the best texture
- The paste also freezes well for up to three months if you want to double the batch
Pin It Hope this brings as much vibrant flavor to your table as it has to mine.
Recipe Questions & Answers
- → What can I serve with this chickpea spread?
This versatile paste pairs beautifully with warm pita bread, naan, or crunchy vegetable sticks. It also works wonderfully as a sandwich spread, wrap filling, or base for grain bowls.
- → How can I make it spicier?
Add fresh minced chili, extra cayenne pepper, or increase the curry powder to 1.5 tablespoons. The cayenne provides heat while curry powder adds complex spiciness.
- → Can I use dried chickpeas instead?
Yes, soak and cook dried chickpeas until tender, then drain well. You'll need about 1.5 cups of cooked chickpeas to equal one can. Ensure they're cooled before blending.
- → How long does this keep in the refrigerator?
Stored in an airtight container, this spread stays fresh for up to 5 days. The flavors actually meld and deepen after a day, making it excellent for meal prep.
- → What gives this spread its creamy texture?
The combination of tahini and olive oil creates the smooth consistency. Blending thoroughly and adding cold water gradually helps achieve the perfect creamy texture.