Save to Pinterest I was halfway through meal prep one Sunday when I realized I'd run out of hummus. Instead of running to the store, I grabbed a can of chickpeas and decided to wing it with the curry powder sitting in my spice drawer. What came out of the blender was nothing like hummus, but it was better: warm, fragrant, and completely addictive. I spread it on toast, dipped carrots in it, and ate it straight off the spoon. That improvised paste became my new weeknight staple.
The first time I served this at a potluck, someone asked if I'd ordered it from an Indian restaurant. I laughed and told them it was just chickpeas and spices, blended in under five minutes. By the end of the night, three people had texted me for the recipe. It felt good knowing something so simple could impress without any fuss.
Ingredients
- Chickpeas: The creamy base of the paste, they blend beautifully and give it body without being heavy.
- Tahini: Adds richness and a subtle nuttiness that balances the spices perfectly.
- Lemon juice: Brightens everything up and cuts through the richness, making each bite feel fresh.
- Garlic: Just one small clove is enough to add depth without overpowering the curry flavors.
- Curry powder: The star here, bringing warmth, complexity, and that signature golden color.
- Cumin: Adds an earthy undertone that makes the paste feel grounded and satisfying.
- Turmeric: Not just for color, it adds a slight bitterness that rounds out the flavor.
- Cayenne pepper: Optional, but a pinch gives it a gentle kick that keeps things interesting.
- Olive oil: Makes the paste silky and helps the spices bloom as you blend.
- Cold water: The secret to getting the texture just right, add it slowly until it's creamy but not runny.
- Salt and black pepper: Essential for bringing all the flavors into focus.
Instructions
- Blend the base:
- Toss the chickpeas, tahini, lemon juice, garlic, curry powder, cumin, turmeric, cayenne, olive oil, salt, and pepper into your food processor. Let it run until everything is smooth and creamy, scraping down the sides halfway through.
- Adjust the texture:
- Add cold water one tablespoon at a time while blending, stopping when the paste is thick but spreadable. You want it smooth enough to dip into, but not soupy.
- Taste and tweak:
- Give it a taste and adjust the seasoning as needed. More lemon for brightness, more salt for depth, or more curry powder if you want it bolder.
- Finish and serve:
- Transfer to a bowl, drizzle with a little olive oil, and dust with extra curry powder if you're feeling fancy. Serve right away or store it in the fridge for up to five days.
Save to Pinterest One evening, I spread this on warm naan and topped it with roasted vegetables for a quick dinner. My partner looked up mid bite and said it tasted like something we'd order out, but better because it was made at home. That's when I realized this paste wasn't just convenient, it was the kind of thing that makes ordinary nights feel special.
Serving Suggestions
This paste shines when you give it a little stage. Spread it thick on pita or naan, use it as a dip for crunchy vegetable sticks, or slather it inside a wrap with greens and pickled onions. I've also stirred it into grain bowls, used it as a sandwich spread, and even thinned it out with a bit of water to make a quick sauce for roasted cauliflower. It plays well with almost anything.
Storage Tips
Keep it in an airtight container in the fridge, and it'll stay fresh for up to five days. The flavors actually deepen overnight, so it often tastes even better the next day. If it thickens up in the fridge, just stir in a teaspoon of water or olive oil to bring it back to life. I like to make a batch on Sunday and use it throughout the week for quick lunches and snacks.
Variations to Try
Once you've made the base version, it's easy to tweak it to your mood. Blend in fresh cilantro or parsley for a brighter, herbier version, or add a small fresh chili if you want more heat. I've also swapped the curry powder for garam masala when I wanted something a little sweeter and more aromatic. Each variation feels like a new recipe, but the effort stays the same.
- Add a tablespoon of fresh herbs for a greener, lighter flavor.
- Use garam masala instead of curry powder for a warmer, sweeter spin.
- Blend in roasted red peppers for a smoky, slightly sweet twist.
Save to Pinterest This paste has saved me on busy nights and impressed guests on relaxed ones. Keep the ingredients on hand, and you'll always have something flavorful ready to go.
Recipe FAQs
- → How should this paste be stored?
Transfer the cooled paste to an airtight container and refrigerate for up to 5 days. Ensure the container is sealed tightly to prevent oxidation.
- → Can I adjust the spice level?
Absolutely. Start with the base recipe and add cayenne pepper or fresh chili gradually to reach your desired heat level. You can also reduce or omit these ingredients for a milder version.
- → What are ideal serving options?
Serve alongside warm pita or naan bread, fresh vegetable sticks, crackers, or use as a sandwich spread. It also works well as a base for grain bowls or roasted vegetable dishes.
- → How can I enhance the flavor?
Blend in fresh cilantro or parsley for brightness. You can also increase the garlic, add a touch of fresh ginger, or roast the spices lightly before blending for deeper complexity.
- → Is this suitable for dietary restrictions?
Yes, this is naturally vegan and gluten-free. However, tahini contains sesame, so it's not suitable for sesame allergies. Always verify ingredient labels for potential cross-contamination.
- → What texture should the final paste have?
Blend until smooth and creamy, similar to hummus consistency. Adjust with cold water one tablespoon at a time until you reach your preferred thickness—thicker for spreading, thinner for dipping.