This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above! Jump to:💭Why you’ll love this chickpea dip📋 Ingredients and variations📖 How to make hummus without tahini🍴 Serving and storage suggestions 📖 Recipe💬 Comments
💭Why you’ll love this chickpea dip
If you love a good hummus but also a good curry, this recipe is the perfect dip for you.
Simple ingredients and process: You basically gather a few ingredients and process them together to create a creamy, spicy(ish) dipVegan, gluten-free and nut-free: This is a great dip that everyone can enjoy regardless of dietary restrictions! Super versatile: You can use this as a traditional dip or you can treat it as a creamy base layer for sandwiches, or even throw it on pasta if you like! Healthy and nutritious: This is a great snack to have on hand for when you want something light but don’t want to spend too much time or effort! Turmeric brings in anti-septic properties and chickpeas an awesome source of protein!
Psst, I know it’s questionable to call it hummus without tahini, but once you get past that semantic hump, this really is ultra delicious.
📋 Ingredients and variations
You’ll need a can of chickpeas, jalapenos, turmeric, red chili powder, cumin powder, garlic, olive oil, and lime or lemon juice for this recipe.
Variations and Notes
Use dry or canned chickpeas: I find that canned chickpeas works great for this recipe, but if you want to use fresh chickpeas, make sure to soak overnight beforehand. Then, cover with 2x the amount of water and simmer for about an hour. Check the consistency and make sure it’s soft, and cook a bit more if you require. Adjust the spice notes: I use jalapeños and a pinch of red chili powder for the spice (and color!) in this recipe, but you can leave either or both out or substitute with red pepper flakes if you desire too. If you want something with a bit more kick, check out this spicy harissa hummus instead. Add other warm spices: You can also use warm spices like cloves, nutmeg, or the Indian garam masala to this dip to add more depth of flavor.
📖 How to make hummus without tahini
Okay, not going to lie - this is a super simple process. Start by draining the chickpeas (and save a tablespoon of the aquafaba, aka chickpea liquid to help smoothen out the recipe). Add the chickpeas, garlic cloves, and diced jalapenos, along with the chickpea liquid (or water) a pinch of turmeric, red chili powder and cumin powder to a food processor. Pulse until they blend together. Add a spoonful of olive oil and continue pulse until it gets to a really creamy consistency. Then your chickpea dip is basically ready. Transfer to a nice bowl, top with more olive oil, squeeze some lemon juice on top and garnish with cilantro. Serve with flatbread or chips of your choice!
🍴 Serving and storage suggestions
To save this dip, just throw it in an airtight container and in the fridge - I suggest not storing it for more than a week at most given potential oxidation! You can serve this dip alongside so many different dishes!
Serve alongside other dips (e.g. guacamole) with some tortilla chips or crackers (simple!) Add a layer of chickpea dip to any flatbread (like this homemade naan) to make a great base for a flatbread sandwich Serve it as a condiment for some crispy snacks (e.g. vegan fritters or baked samosas) Throw it on some pasta and call it a day (because, let’s face it, hummus pasta = delish)
If you enjoyed this recipe, you’ll also love my other dip recipes: If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
📖 Recipe
Note: This recipe was originally posted on Feb 20, 2020. It was updated on Feb 14, 2021 to simplify the ingredients and with better process photos and tips.
