Spicy Chickpea Dip
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
4 servings
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Calories
71 kcal
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Course
Side Dish, Condiments
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Cuisine
Indian
Spicy Chickpea Dip
Description
The Spicy Chickpea Dip uses canned chickpeas drained with reserved aquafaba added to aid blending. Fresh garlic and jalape provide pungency and heat, with turmeric, red chili powder, and cumin adding warm, earthy spices. Olive oil incorporated during processing enhances smoothness and richness. The mixture is pulsed in a food processor until creamy but textured, retaining some body.
The dip’s flavor combines smoky, slightly spicy chili powder with the brightness of jalape and depth from cumin and turmeric. The creamy texture suits spreading or dipping, while the spice level can be customized by removing jalape seeds or adjusting chili powder quantities. The optional cilantro garnish adds a fresh herb note that complements the spice.
This dip pairs well as a snack with vegetable sticks, crackers, or pita bread, and can serve as a condiment in wraps or sandwiches. Its versatility allows adaptation in spice and flavor intensity to suit personal preferences.
The recipe notes advise adjusting spice by removing jalape seeds, using milder chili powder, or incorporating additional spices such as chole masala or garam masala for variation. Aquafaba quantity may vary depending on processor strength, added in small amounts to reach desired creaminess.
Ingredients
For the base:
- 1 can chickpeas 14.5oz, I use the low sodium variety
- 1 tablespoon aquafaba Reserve all aquafaba from chickpea can - adjust quantity based on food processor strength!
- 3 cloves garlic
- 1 jalapeño check recipe notes for spice adjustment
- ½ teaspoon Turmeric
- 1 teaspoon red chili powder I use Kashmiri red chili powder - adjust this to your spice tolerance
- 1 teaspoon cumin powder ground*
- 2 tablespoons olive oil divided
- 1 teaspoon salt
- 1 teaspoon lemon juice 1 teaspoon is approximately half a lemon
- 1 teaspoon cilantro chopped finely, optional
Instructions
- Drain the chickpeas, saving 1 tablespoon of the brining liquid (aquafaba). If you're using dry chickpeas, just add a tablespoon of water instead.
- Add the drained chickpeas, 2-3 garlic cloves, 1 chopped jalapeno, along with a teaspoon each of turmeric, red chili powder and cumin powder to a food processor. Pulse until the ingredients are processed to a creamy mixture. Add about a tablespoon of olive oil to this and continue pulsing.
- Transfer to a bowl and garnish with a tablespoon of olive oil, some fresh lemon juice and top with cilantro for a super easy chickpea dip your family will love!
Notes
- Remove jalape seeds or omit for milder spice level.
- Use milder red chili powder or adjust amounts to reduce heat.
- Optional additions include chole masala or garam masala to enhance flavor complexity.
- Add ginger during processing for a different spicy note.
- Adjust aquafaba or water quantity in small increments to achieve smooth dip texture based on food processor strength.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 71 kcal
% Daily Value*
| Calories | 71kcal | 4% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 591mg | 25% |
| Potassium | 45mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 194IU | 4% |
| Vitamin C | 5mg | 6% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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