This is a recipe that is perfect for a summer starter, parties or as a delicious addition to your lunch bowl. It’s actually funny but I have not tried this combination until only recently at a party, and was pleasantly surprised by it. The combination of mango and hummus may sound strange at first (for me it did), but the flavors actually work really well together.
The classic hummus is one of those staples in our home and it’s actually one of the first recipes I shared on here. In the article I also mention some of the health benefits of hummus so if you’re interested to find out more about that give it a read. I like to switch it up though, and have really enjoyed preparing other hummus variations, with my favorite one being with roasted peppers. We also enjoy this beetroot hummus, and my daughter loves the color of it.
There are many variations of mango hummus you can try, but I went for a slight adaptation of the classic hummus. The sweetness of the mango adds that little surprise element and gives the dip a sweeter taste. It goes really well with carrots and celery.
Here’s the recipe.
- 220g chickpeas
- 1 ripe mango
- juice of 1 lemon
- 50g tahini
- about 45ml water, add it slowly
- 1/2 tsp sea salt
- 1 tsp cumin
- 1 tsp turmeric
- 1/2 tsp curry
- 1/2 tsp sweet paprika
- Place all ingredients, except for the water, in a high-speed food processor.
- Blend until creamy and smooth. If you need to help it along, add some of the water slowly, until you reach your desired consistency.
- If you like, add some olive oil or adjust the taste if needed. Blend again.