Mango hummus recipe using ripe mango and chickpeas, a perfect dip for a party starters. Hummus is a Mediterranean dip, which i learnt in a Master chef cookery show. Last year when i judged a cookery competition themed mangoes, i happened to ta taste this mango hummus recipe. There was a raw mango hummus too but somehow the ripe mango one gained my attention a lot. It was served with a tangy crackers. Generally hummus will be served with falafel, a deep fried chickpeas based starter.
As the mango season is in peak now, let's give a nice twist to the hummus by adding a ripe mango to the hummus. It tasted so delicious and we enjoyed with freshly cut veggies like carrot and cucumber during breakfast and enjoyed with salt biscuits during tea time.
The sweetness of the mango was balanced by the paprika and pepper powder and the flavour of the mango in hummus was quite amazing. Do give it a try this summer and enjoy the dip.
Check out the full collection of Mango recipes.  


My friends in Singapore, if you want to buy Certified Organic Alphonso mangoes, delivered at your door steps, do contact 81141178 . I am buying from from last year and i am completely satisfied with the taste, quality and service.

Mango hummus recipe

Recipe Cuisine: Mediterranean|  Recipe Category: Snack|dip
Prep Time: 10 hrs   |  Cook time: 20 mins |  serves: 4 | Author: Jeyashri 
Mango hummus recipe using ripe mango and chickpeas, a perfect dip for a party starters

    Chickpeas | Kabuli channa  3/4 cup
    White sesame seeds   3 tblsp
     Ripe Mango  1* 
    Olive oil   1/4 cup + 1 tsp
    Water    1/2 cup (reserved after cooking the chickpeas) 
    Garlic  2 cloves
    Pepper powder  1/2 tsp
    Salt   as needed
    Lemon juice  1 tblsp
    Paparika or chili powder 1 tsp + 1/8 tsp
*I used 1 ripe medium sized alphonso mango.

Method:

• Soak the chickpeas for 10 hours or overnight.
• Wash it nicely and pressure cook for 8-10 whistles by adding enough water.
• The chickpeas should be very soft.
• Do not add any salt.
• Drain the water and keep the water aside.
• Take out the skin from the cooked chickpeas.
• This will give a smooth texture to the hummus.
• Keep it aside.
• Roast the sesame seeds in a pan.
• This will get roasted very fast so be careful not to burn this.
• Allow this to cool.
• Peel the skin of the mango and roughly chop them and keep. 
• Before discarding the seed, don't forget to lick it.
• Blend the cooked chickpeas, mango, red chilli powder, garlic, olive oil, lemon juice, roasted sesame seeds, salt and pepper powder.
• Add the reserved water to this while grinding.
• If you don't have any water after boiling the chickpeas,add warm water while grinding.
• This gives a nice texture to the hummus.
• Pulse it into a smooth paste.
• Once done,add it to a serving bowl.
• Drizzle the 1 tsp of olive oil on the top and sprinkle the 1/8th paprika powder on the top.
• Hummus is ready to serve.
• You can serve this as a dip for chips and cut fruits and salad too. 
• We had this with salt biscuits. 
• Pita bread tastes so well with Hummus.
• Hummus tasted well with dosa too.

Method with step by step pictures:

• Soak the chickpeas for 10 hours or overnight.
• Wash it nicely and pressure cook for 8-10 whistles by adding enough water.
• The chickpeas should be very soft.
• Do not add any salt.
• Drain the water and keep the water aside.
• Take out the skin from the cooked chickpeas.

• This will give a smooth texture to the hummus.
• Keep it aside.
• Roast the sesame seeds in a pan.
• This will get roasted very fast so be careful not to burn this.
• Allow this to cool.

• Peel the skin of the mango and roughly chop them and keep. 
• Before discarding the seed, don't forget to lick it.
• Blend the cooked chickpeas, mango, red chilli powder, garlic, olive oil, lemon juice, roasted sesame seeds, salt and pepper powder.
• Add the reserved water to this while grinding.
• If you don't have any water after boiling the chickpeas,add warm water while grinding.
• This gives a nice texture to the hummus.
• Pulse it into a smooth paste.

• Once done,add it to a serving bowl.
• Drizzle the 1 tsp of olive oil on the top and sprinkle the 1/8th paprika powder on the top.
• Hummus is ready to serve.
• You can serve this as a dip for chips and cut fruits and salad too. 
• We had this with salt biscuits. 
• Pita bread tastes so well with Hummus.
• Hummus tasted well with dosa too.