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I have made this recipe many times over the past five years, but always as part of the Curried Chickpea Spread and Veggie Roll Ups recipe from The Vegan Chef (website is on-line). The (entire) recipe is great; I've only had one person, out of the many people I've served it to, not like it. The Veggie Roll Ups, or wraps, are so versatile for a group of people. The Veggie Roll Ups are great for those that are vegans or vegetarians and by adding some sliced roasted turkey or chicken to the Roll Ups, omnivores (like my husband and I) love them too. I highly recommend you try the Curried Chickpea Spread with the Veggie Roll Ups. And as other reviewers have mentioned, make up the spread the day before and chill it over night.
I add a little bit more water to make it more spreadable.
I loved this! Only change I made was to add just a touch more lemon juice and olive oil. I ate it right away on crackers and carrot sticks, if I'd had pita bread, I would have used it as a filling. I do think making this ahead of time and allowing the flavors to blend is preferable. I'm always on the lookout for flavorful meatless meals that my husband will enjoy and this fits the bill. Thanks, mermaidmagic!
Taking a cue from Sylvie, I let this sit overnight before serving it with crudite. The curry was still a little too mild in flavor and the cilantro stood out a bit too much. Thinking I'll a bit more curry powder and see if that bumps it up a bit. Happy to have another healthy bean dip to add to my collection. Thanks for sharing.
On the actual day of making it I gave this 4*, because I thought it was a little bland, but after leaving it in the fridge overnight the flavours really developed. I did add about 1/2 tsp of curry powder and next time I'll use fresh minced garlic instead of the garlic powder I think. A good alternative to hummous, if you haven't got any tahini in. Thanks for sharing!