• 113 Ratings

With the creamy tang of yogurt and the spicy fragrance of curry powder, this balanced chickpea dip is sure to be a hit at your next dinner party.




  • In a large skillet, heat 2 tablespoons olive oil over medium-high. Add onion and saute until translucent, 6 to 7 minutes. Add garlic and curry powder and cook until fragrant, 1 minute. Add 1/4 cup water, scraping up browned bits with a wooden spoon.

  • Transfer mixture to a food processor; add chickpeas, yogurt, lime juice, and 2 tablespoons oil. Season with salt and pepper and puree. Serve with a dollop of yogurt and sliced cucumbers.

Cook's Notes

To store, refrigerate in an airtight container, up to 2 days.


113 Ratings
  • 5 star values: 12
  • 4 star values: 25
  • 3 star values: 42
  • 2 star values: 24
  • 1 star values: 10