Chickpea Curry Dip Recipe
There can never be enough dips and appetizers at my house. My family seems to like to graze. Sometimes instead of a defined meal or dinner, we will just have an array of healthy appetizers. So, this Chickpea Curry Dip Recipe is one they like and we make often and has just the right amount of curry to marry the chickpeas.
Having an appetizer table, everyone can munch and graze and meander and talk. This is a fun thing to do with friends too.
I used to belong to a group of girls who gathered together often. Everyone was always asked to bring an appetizer. And that’s just what we did. With a little bit of everything on our plate, we certainly enjoyed the variety. Kind of a nice change from a main entree, vegetable, starch and salad dinner.
Besides, when having a complete dinner and appetizers too, it’s almost too much. People gorge on the appetizers and are then too full for the meal. I was never fond of having too many snacks before a big dinner for that very reason.
Note: I originally used vegan mayo for the binder in this recipe, but in an effort to decrease the fat and oil content, I switched to tofu. There is really no discernible difference. Less fat. No oil. And a decidedly delicious and healthy appetizer.
Protein in the tofu.
Protein and fiber in the chickpeas.
Healthy Omega 3s in the walnuts.
Mineral rich celery.
- Carol Fitzgerald
- 1 (15-ounce) can chickpeas
- 1/2 cup silken tofu
- 1 teaspoon curry powder
- 1 cup chopped celery
- 3 tablespoons chutney (found in the condiment aisle)
- 1/2 cup chopped walnuts
- Rinse and drain chickpeas.
- Process chickpeas in your food processor until smooth.
- Mix the tofu with the curry powder and add to the chickpea mixture. Process.
- Transfer chickpea mixture to a bowl.
- Stir the celery and walnuts into the mixture by hand.
- Serve with sliced apples dipped in lemon juice to prevent them from turning brown, cucumber slices and some baby carrots. Or, serve with your favorite crackers.