This chickpea curry spread is one of my favorite chickpea dishes. It is similar to hummus but does not contain tahini (which I am allergic to). It’s healthy, really easy to make, always gets rave reviews, and is great both as a dip with veggies or crackers and as a spread on sandwiches. I especially like it on sprouted multi-grain bread with grated carrots and cabbage, and instead of butter on toast.
It has a creamy, almost buttery flavor, and I think it tastes best freshly made, at room temperature. It’s good refrigerated too, but if I make it as a dip for company, I make it right before people arrive. It travels and keeps really well too, so it’s great to bring to potlucks, picnics and family gatherings.
Ingredients
- 2 cans chickpeas
- juice of 1 lemon
- 1 tsp ground black pepper
- ½ tsp salt
- 2 tbsp dried cilantro
- 1 tbsp curry powder
- 1 large garlic clove, pressed
- ¾ - 1 cup olive oil
Instructions
- Rinse the chickpeas and put them along with all the other ingredients in a food processor (fitted with the steel S-blade). Run until desired texture and smoothness. If it's too thick for your taste, add more olive oil and blend until it looks good to you. This is fairly curry-intense, so you may want to start with a little bit less curry and see what you think.
- If you like fresh cilantro, you can use that instead of dried, but if you do, I wouldn’t add it until the end and just pulse a few times to distribute it. I am not a big fan of cilantro, except when it’s dried, so I use that.
- The spread keeps for about a week in the fridge.
Notes
Gluten, grain, dairy, sugar, soy, nut and egg free. Vegan.
For a different and slightly spicier spread, check out my “Super Easy Chickpea Spread” post.
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