• 1 (15-ounce) can chickpeas, drained and rinsed
  • 1/4 cup tahini
  • 1/4 cup Carnival Curry sauce (adjust to your desired spice level)
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1/4 cup roasted red peppers, chopped (from a jar)
  • 1/4 cup roasted sweet potato cubes (cooked or canned)
  • Juice of 1/2 lemon
  • Salt and black pepper to taste
  • Chopped fresh cilantro, for garnish (optional)


  1. In a food processor, combine chickpeas, tahini, Carnival Curry sauce, olive oil, garlic, red peppers, sweet potato cubes, and lemon juice.
  2. Process until smooth and creamy, scraping down the sides of the bowl as needed.
  3. Season with salt and pepper to taste.
  4. Transfer to a serving dish and garnish with chopped fresh cilantro, if desired.
  5. Serve with your favorite dippers, like pita bread, crudités, or crackers.


  • If you don't have roasted red peppers or sweet potato cubes, you can omit them or substitute with other roasted vegetables, like eggplant or zucchini.
  • For a smoother dip, remove the chickpea skins before processing. You can do this by rubbing the drained chickpeas between your fingers.
  • This dip can be stored in an airtight container in the refrigerator for up to 3 days.

Enjoy! - Drunken Panda

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