Recipe: Jalfrezi Spiced Chickpea Dip


Dhruv Baker was the winner of the UK’s Masterchef competition in 2010 and has now contributed a series of delectable recipes to The Global Herald in association with Patak’s.

The talented culinarian said of the houmous variation:

“This is an Indian twist on the well known Mediterranean dip. The Jalfrezi paste works well with the nutty chickpeas, but makes it extra special by giving it a real lift and some extra depth of flavour.” – Dhruv Baker

Jalfrezi Spiced Chickpea Dip

Prep Time 5 minutes
Cook Time 5-10 minutes
Serves 6-8 as part of a picnic


  • 1 tbsp of vegetable oil
  • 2 tbsp of Patak’s Jalfrezi Paste
  • 400g tinned chickpeas
  • 2 garlic cloves, crushed
  • ½ a red onion, very finely chopped
  • 1 green chilli, finely chopped and seeds removed
  • 1 bunch of fresh coriander, finely chopped
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 1 tsp caster sugar
  • 100ml thick plain yoghurt
  • Juice of 1 lemon
  • Salt and pepper to taste


  1. Heat the vegetable oil on a medium to high heat in a large frying pan.
  2. Add the Patak’s Jalfrezi paste and fry for about 2 minutes until the oil starts to separate.
  3. Add the chickpeas and cook for a further 4-5 mins.
  4. Add all the ingredients, including the chickpeas cooked in the paste to a food processor and blitz until smooth.
  5. Serve in a medium sized bowl with some slices of toasted naan as a delicious snack or as part of a picnic with a twist.

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