Hummus with coriander and fresh mango, sweet, tangy, garlicky, and with just a pinch of spice!
Maybe you’re thinking, “Does this girl eat anything other than hummus?!” Answer: barely. Actually, I was going to take a break from posting hummus recipes, but I accidentally came up with a new flavor combination because mangoes are on sale right now. And I’m obsessed! Between the subtle yellow color (pretty!), the sweet mango flavor, and the spicy kick, I can’t get enough of this dip! Based on the amount of carrots I’ve eaten piled with this Sweet-n-Spicy Mango Coriander Hummus, my vision should be 20/20… 😂
If you usually prefer the texture of store-bought hummus to homemade, I have a life-changing trick for you! Maybe that’s dramatic, but on any typical Tuesday, a kitchen hack can rank high up there on my excitement list. To gain that silky smooth, easily spreadable consistency, all you have to do is simmer a can of chickpeas in a pot with water and baking soda for 5-10 minutes. They puree SO easily without adding a bunch of oil or other liquid because of how soft they are! It makes them digest more easily as well, for those that are sensitive to legumes.
Let’s talk ingredients: this Mango Coriander Hummus requires only a handful of ingredients and is ready within a few minutes, making this a super easy option to whip up for sharing at a last-minute potluck or for having all to yourself, no judgment! In addition to chickpeas, you’ll need a large, fresh mango and tahini. Ensure you have a ripe and juicy mango for the best results, as this really allows the mango flavor to shine through! White wine vinegar adds the acidic punch while also complementing mango and notes of coriander. The spices you’ll need are: ground coriander, cayenne, and salt. You’ll also need fresh garlic. Topping the hummus with fresh coriander, AKA cilantro, layers in additional complexities to the flavor profile, and is a nice garnish. But in a pinch, this hummus can be made without it and is still absolutely delicious!
This Mango Coriander Hummus can be enjoyed any way you typically eat hummus, be that on baby carrots, with pita chips, or as a protein-packed spread on your work lunch sandwich. If this hummus sounds too unique to your liking, let me assure you, it’s a subtle and winning combination. Give it a go! My bet is it will become a new favorite! 🙂
A perfect companion to this hummus: Easy Thai Roasted Sweet Potatoes!
SWEET-N-SPICY MANGO CORIANDER HUMMUS (V, GF, DF, VG, SD)
Yield: approximately 2½ - 3 cups
What You'll Need:
1 can chickpeas, drained and rinsed, or 1½ cups cooked chickpeas
1 heaping cup fresh mango chunks, plus extra for topping (1 large mango equals about a generous cup)
2 cloves garlic, cut in half
1 teaspoon ground coriander
⅛ teaspoon cayenne
1 tablespoon white wine vinegar
2 tablespoons tahini
½ teaspoon salt
¼ cup chopped fresh cilantro, optional but recommended
Sprinkle of chili powder, optional for garnish
How To Make it
1. If you’re simmering your chickpeas, place them once drained and rinsed, into a pot with enough water to cover them by an inch or two. Add a sprinkle of baking soda to the water, and cover the pot with a lid. Bring the water to a boil over high heat. Once the water is boiling, turn the heat down to medium low, just enough to maintain a simmer for 5-10 minutes.
2. Drain the chickpeas and rinse with cold water. Allow them to cool slightly. (If you want to eat the hummus as soon as it’s made, allow the chickpeas to cool totally, then chill them as the hummus is best chilled. If your hummus will have time to chill, it’s okay to make it with warm chickpeas.)
3. Add the chickpeas, garlic, mango chunks, white wine vinegar, tahini, and spices to the bowl of your food processor or high speed blender. Puree, stopping to scrape down the sides once or twice, until the hummus is smooth.
4. Top with fresh cilantro, if using, and I like to also garnish the hummus with additional mango pieces and a sprinkle of chili powder, for that pretty-factor, but also for some texture and obviously flavor. Chill, and enjoy! Hummus can be stored in an airtight container in the refrigerator for 5-7 days.
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Abby
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