Curried Chickpea-Yogurt Dip

4 cups

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.


  • 4 tablespoons olive oil

  • 1 medium sweet onion, such as Vidalia, diced small

  • 2 cloves garlic, sliced

  • 2 tablespoons curry powder

  • 2 cans (15.5 ounces each) chickpeas, rinsed and drained

  • 1 cup nonfat plain Greek yogurt

  • ¼ cup lime juice (from 2 limes)

  • Salt and pepper

  • Sliced cucumbers and yogurt, for serving


  1. 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.

  2. 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.

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