Victory Curry Chickpea Dip Recipe

Posted by on May 11, 2009

Tonight is THE NIGHT in Vancouver: it’s Canucks do-or-die against the the Chicago Blackhawks. When hockey season hits, Vancouver transforms into the ultimate hockey city. Particularly if we make the playoffs, everybody and their moms are suddenly die-hard fans and only Canucks-related status updates are allowed on facebook. If you live downtown, the screaming and honking does not die down until dawn breaks if we win a game.

Then, there’s me. I don’t watch hockey and I don’t pretend to and jump on the bandwagon during the playoffs. I do, however, support them and their fans through food. Needless to say, the most unhealthy foods to accompany senseless drinking emerge at game time so I step up to the challenge of preparing delicious and healthy munchies that I can serve and enjoy without guilt.

Honey Glazed Nam-Yu Chicken in drumstick and wing form is a definite winner. My other surprising success? This curry chickpea dip served with vegetable sticks. I kid you not. This beats out nachos by a long shot… just like how we’ll beat the Blackhawks tonight!
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1 tbs cumin seeds
6 cloves garlic, minced
1 tbs ginger, minced
2 shallots, minced
3 tbs curry powder

1 large can of whole chickpeas (approx. 550 mL), drained and rinsed
1.5 cup of plain yogurt* or 2 individual-size containers
1 lemon, zest and juice
large handful of green onions or chives, chopped finely
1/4 cup olive oil (replace with water for low-fat version)


Toast cumin seeds in a dry pan over medium heat. When it smells aromatic and toasty, add enough oil to coat the pan and add the next 4 ingredients. Stir and heat through until the curry powder is very fragrant.
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Using a hand blender, blend chickpeas, oil, and the spice mixture until quite smooth. Stir in the lemon zest and juice, green onions, and yogurt. Season heavily with s&p.
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Serve with:

Vegetables: anything refreshing and sweet.
– Jicama is the star here. It’s a crispy, sweet, juicy root vegetable reminiscent of a cross between pear and water chestnut. I also used Japanese cucumber and colored bell peppers but be creative!
– Toasted flat bread or bread sticks
– Baked sweet-potato fries (toss in oil, s&p, 15 min @ 350°F)
– Baked tortilla chips (brush with oil, s&p, 8 min @ 350°F)
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* yogurt: best to drain for 15-20 min. Low fat/ fat free yogurt is fine here but they do not drain well.
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  • Christelle Vaillant

    Well it looks positively apetizing :)))

  • s. stockwell

    Nice post. Looks delicious. We always like your photos and directions. Excellent! best, s

  • Jessie

    that dip looks amazing! lots of awesome flavors happening here.

  • sree

    That’s one yummy looking dip!!

  • Cookin’ Canuck

    This looks delicious! However, I am so disappointed about the Canucks’ loss. I am a long-time friend and even though I don’t live in Vancouver anymore, I still cheer from afar.

  • Fearless Kitchen

    The dip looks delicious. I’ll have to try it the next time we have people over to watch a game.

  • maggie (p&c)

    This looks so tasty! I’m bookmarking it now.

  • Lynne

    What great flavors! I’ll have to try this for sure.

  • Kristen

    mmm this looks great!In addition to a party dip I think this would be awesome on a sandwich with some vegetables instead of using plain old hummus. Thanks!

  • Tangled Noodle

    Marvelous! What did you use to drain the yogurt – cheesecloth? I’d love to try this but unfortunately I have a wee bit of an allergy to chickpeas. I’ll have to check for an appropriate sub for this legume. It looks incredibly delicious!

  • curiousdomestic

    What a crazy game, hey? Total rollercoaster. Crushing loss. On the up side, the dip looks really tasty.

  • Mel (admin)

    Oh that’s my little secret: a coffee filter :) Hmm…. I’d imagine any variety of white, mealy beans would work, such as navy beans or even black eyed. It all depends on the texture you’re trying to achieve. Let me know what works as a sub :)

  • Mel (admin)

    I don’t even watch hockey and I was almost having an heart attack. ya let’s just eat dip.

  • Mel (admin)

    I’m sort of glad the hockey frenzy is over. Back to normal life, everyone. How long did you live in Van for?

  • Vegan Restaurant Universal Studios

    This curry looks great. I’d prefer it without the yogurt, being a vegan, but it looks very tasty.

  • Danica

    Great pictures and post – I bet that dip is just chalked full of flavor – yum! LOVE chickpeas!

  • RavenousCouple

    Great recipe…i’ve never had a curry flavored dip. Too bad the Canucks lost–but at least your guests ate well!!

  • donna

    Looks absolutely delicious. Great flavors, terrific presentation!

  • Pingback: Curry Chickpea Pasta Recipe | CheapFoodHere()

  • Ashley

    Thanks for helping inspire my dinner last night. I kind of took the idea of curried chickpeas and turned it into a pasta dish.

    Thanks again, love your site!