This no-tahini, spicy chickpea dip is the kind of recipe you make once and keep coming back to. It’s smooth, lemony, and a little spicy. It’s creamy, protein-packed, and full of flavor — without any fancy ingredients. You’ll love it for the quick prep, the clean ingredient list, and how it fits into everything from snack boards to sandwiches.
Why you’ll love this chickpea dip
When I lived in West Africa, chickpeas were a pantry staple — and I’d often make my own dips or spreads from scratch since tahini wasn’t always easy to find. Over time, this version became my go-to: a smooth, vibrant chickpea dip spiked with turmeric, cumin, and jalapeño for a hint of warmth. It’s not traditional hummus, but it’s got that same addictive creaminess with a bit of global flair.
I’ve tested this both ways — with canned chickpeas (for speed) and with cooked-from-dry ones (for flavor). Both work beautifully as long as you blend long enough and don’t skip the olive oil drizzle at the end. The result is silky, savory, and versatile enough to use as a spread, a sauce, or even a pasta toss.
If you’re into chickpea recipes, check out my authentic chana masala or less authentic, but still delicious, chickpea peanut butter curry next — both are quick, protein-rich dishes that taste far more complex than they are.
Key ingredients and why they matter
You’ll need a can of chickpeas, jalapenos, turmeric, red chili powder, cumin powder, garlic, olive oil, and lime or lemon juice for this recipe.
Full ingredient list and detailed instructions in the recipe card.
- Chickpeas: The base of this recipe — canned for ease, but soaked and cooked from dry gives a creamier texture. Save a bit of the aquafaba (the can liquid) to loosen the dip.
- Jalapeño: Adds mild heat and a pop of freshness. Adjust to taste or swap for chili flakes.
- Turmeric: Adds color, earthiness, and anti-inflammatory benefits — it’s subtle but grounding.
- Cumin powder: The savory anchor that ties all the flavors together.
- Olive oil: Helps emulsify and create that rich, creamy texture. Use a good extra-virgin one.
- Lime or lemon juice: Brightens everything up and balances the earthy spices.
TIPS & TRICKS
Shruthi’s top tips
- Use warm chickpeas if you can — they blend smoother.
- Save aquafaba from the can to thin the dip without adding too much oil.
- Blend longer than you think — at least 1–2 minutes for that ultra-creamy texture.
- Add spices in stages and taste as you go — it’s easy to overdo chili or cumin.
- Top it right — a swirl of olive oil and sprinkle of paprika makes it feel restaurant-worthy.
- Add a touch of garam masala or nutmeg if you want extra warmth.
How to make spicy chickpea dip
- Drain the chickpeas but set aside a little bit of the aquafaba (aka chickpea liquid) to help smooth out the recipe. Then, add the chickpeas to a food processor along with garlic, jalapeno, turmeric, red chili powder, and cumin powder.
- Pulse everything until smooth and creamy, adding a drizzle of olive oil to help it blend.
- Transfer to a bowl, then finish with more olive oil, a squeeze of lemon juice, and a sprinkle of cilantro on top.
How to serve this chickpea dip
You can serve this dip alongside so many different dishes!
- Serve alongside other dips (e.g. guacamole) with some tortilla chips or crackers (simple!)
- Add a layer of chickpea dip to any flatbread (like this homemade naan) to make a great base for a flatbread sandwich
- Serve it as a condiment for some crispy snacks (e.g. vegan fritters or baked samosas)
- Throw it on some pasta and call it a day (because, let’s face it, hummus pasta = delish, so why not try it with a spicier chickpea dip as well?!)
Storage and reheating suggestions
Store any leftover dip in an airtight container in the fridge and enjoy within 5–7 days for the best flavor — it can darken slightly over time due to oxidation, but it’ll still taste great. If you’d like to keep it longer, you can freeze it for up to 2 months, though the texture may separate a little after thawing (just stir well before serving).
More chickpea recipes you’ll love
If you enjoyed this spicy chickpea dip, try these other chickpea favorites next:
Moroccan Chickpea Tagine
Chickpea “Tuna” Salad
Chickpea Shawarma Wraps
Roasted Chana (Crispy Indian Chickpeas!)
Spicy Chickpea Dip
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 jalapeno, 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 lemon juice, 1 teaspoon is approximately half a lemon
- 1 teaspoon cilantro, chopped finely, optional
- 1 teaspoon salt
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
- Adjusting spice levels: I use Kashmiri red chili powder as well as jalapenos (with seeds) in this recipe as written. There are many ways in which you can decrease the spice level – you can remove the seeds of the jalapeno or leave it out, and also substitute with a milder red chili powder!
- Additional flavors: In addition to the spices mentioned, you can also add chole masala (found in most Indian stores) or a pinch of garam masala to take this up a notch. Sometimes I also like adding a bit of ginger when I pulse the ingredients.
- Food processor strength: Different processors have different capacities, and the aquafaba is intended to help smooth out the process. I use a Breville Sous Chef, and I’ve found that a tablespoon of liquid is more than sufficient to get the ingredients into a nice creamy dip texture. However, if you need to use more liquid, add additional aquafaba or water in 1 teaspoon increments!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Note: This recipe was originally posted on Feb 20, 2020. It was updated on Feb 14, 2021 to simplify the ingredients and with better process photos and tips.
I tried it, it is so good. Even without cilantro(didn’t have it, when I made it), it is good. So easy and quick. Shruthi, thanks for sharing this easy recipe.
So glad to hear that, thank you!!
Hello, How many cardamom pods, cloves ( ground or whole), would I need if I wanted to add those. Also what size can of tomatoes to use. Thanks so much
Hi Susan – thanks for the question! I’d use one 14.5 oz can. And if you want to use cardamom and cloves, I’d suggest 1-2 whole ones to start with! They have quite strong flavors. Thanks and please do let me know how it goes.
I made this for dinner tonight with rice and omg it was so delicious!! Just with enough spice to give that extra umami-ness. I’ll be honest and say that I tried to make this recipe before but I was lazy and used canned tomatoes instead of fresh tomatoes…This was a terrible mistake and fresh tomatoes made a world of difference. LOVE IT!
Thanks for the comment! I definitely recommend using fresh tomatoes if you can! My other recipe, for authentic chana masala, is a bit more forgiving with canned tomatoes (in fact it’s preferred there!)