vibrant curry dipping sauce

A roasted chip is dipped in vibrant curry dipping sauce.

Vibrant curry dipping sauce filled with Indian-inspired flavors is plant-based, oil-free, ready in minutes, and utterly addictive.


  • ½ cup of raw sunflower seeds, ground or soaked (see notes)
  • 1 can, 15-oz. (400 gm.) can of chickpeas (do not drain)
  • ¼ cup of nutritional yeast
  • 4 cloves garlic, peeled and pressed
  • ½ cup of lemon juice
  • 2 tsp. turmeric
  • 1 tsp. chili powder
  • 2 tsp. onion powder
  • 1 tsp. curry powder
  • 1 tsp. mustard powder
  • ¼ tsp. cayenne pepper (or to taste)
  • Water, as needed
  • ½ tsp. salt (optional)


  1. To prepare the sunflower seeds, grind them into a powder using a spice grinder. Alternatively, soak them for 20 minutes in boiling water or overnight.
  2. To make the sauce, add all the ingredients in a blender or food processor. Be sure to add the entire can of chickpeas, including the liquid.
  3. Add water, ¼ of a cup at-a-time. Blend the ingredients each time you add water until you reach the desired consistency.
  4. Serve with your favorite dippers or with roasted or steamed veggies.
  5. Store this curry sauce in the refrigerator in a sealed container for 3-4 days. Mix it before reusing.


  • Be sure to use raw, unsalted sunflower seeds. If you have a high-speed blender, you may not need to soak or grind them before adding them.
  • If you use your own cooked chickpeas, add 1 cup of water to make up for the chickpea liquid.
  • Serve curry sauce hot or cool. To heat the sauce, use a small saucepan and keep the heat low so that it doesn’t scorch.
  • Feel free to experiment with different amounts of spices. For a sweeter sauce, add a teaspoon of date paste, agave syrup, or maple syrup.

Keywords: curry dipping sauce

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