Chickpea Curry Paste - Spoon Atlas

# What You Need:

→ Chickpea Base

01 - 1 can (15 oz) chickpeas, drained and rinsed

02 - 2 tbsp tahini

→ Aromatics & Spices

03 - 2 tbsp fresh lemon juice

04 - 1 small garlic clove, minced

05 - 1 tbsp curry powder

06 - ½ tsp ground cumin

07 - ¼ tsp ground turmeric

08 - ¼ tsp cayenne pepper (optional, for heat)

→ Creamy Ingredients

09 - 3 tbsp olive oil

10 - 2-4 tbsp cold water (as needed for texture)

→ Seasoning

11 - 1 tsp salt

12 - Freshly ground black pepper, to taste

# Directions:

01 - Combine the chickpeas, tahini, lemon juice, garlic, curry powder, cumin, turmeric, cayenne (if using), olive oil, salt, and black pepper in a food processor or high-powered blender.

02 - Blend until smooth, scraping down the sides as needed. Add cold water, 1 tablespoon at a time, until desired creamy consistency is reached.

03 - Taste and adjust seasoning, adding more salt, lemon juice, or curry powder if desired.

04 - Transfer to a serving bowl. Drizzle with a little extra olive oil and a sprinkle of curry powder, if desired.

05 - Serve immediately or refrigerate in an airtight container for up to 5 days.

# Expert Tips:

01 -

It comes together in less time than it takes to argue about what to make for dinner.
The curry spices give it warmth and depth without any actual cooking required.
You can spread it, dip into it, or use it as a base for wraps and grain bowls all week long.

02 -

If your paste tastes bitter, you probably added too much tahini or garlic, so balance it out with extra lemon juice and a pinch of salt.
Cold water blends smoother than warm and keeps the paste from getting gummy, so always use it straight from the tap.

03 -

Always taste the paste before serving because every batch of curry powder has a different intensity, and you might need to adjust the seasoning.
Use a high-powered blender or food processor for the creamiest texture, and don't be afraid to blend it longer than you think you need to.