Ripe mango hummus with Sriracha has been doing the rounds on Pinterest lately. I didn’t get tempted enough to try it out, though, till I came across a simple recipe for the same by Monika Manchanda. And then, I absolutely had to make it.
I loved, loved, loved the way the mango hummus turned out – creamy and just the right mix of spicy and tangy and sweet. It makes for a great spread on toasted bread, a lovely base for sandwiches. It goes as a beautiful dip for lavash, chips, murukkus (yes!), nachos and khakras, too. Try it out to know just how versatile it is, yet how easy to make!
Here is how to make the hummus. I used Monika’s recipe as is, only substituting the paprika therein with red chilli powder.
Ingredients (yields 1 medium-sized bowl):
- 1-1/2 cup boiled kabuli chana (chickpeas)
- 1 cup of ripe mango chunks
- Salt to taste
- 1 teaspoon red chilli powder
- 2 teaspoons lemon juice
- 2 tablespoons sesame seeds
- 2 tablespoons Sriracha sauce
- 2 tablespoons olive oil
- Take all the ingredients in a mixer jar. Blend till you get a smooth paste.
- Transfer to a clean, dry, air-tight box. Store in refrigerator and thaw before use. Serve the hummus with toasted bread, in sandwiches or as a dip for khakras, murukkus, lavash, chips or nachos.
- Increase the quantity of lemon juice if you want the hummus to be more tangy. Similarly, increase the quantity of Sriracha sauce if you want a spicier hummus.
- I used Sriracha sauce from Thai Heritage.
- You could use any variety of mango that isn’t too fibrous. I used a Banganapally.
- Use a ripe, sweet and juicy mango that isn’t too sour. The mango should be firm and not too squishy.
- If you don’t have Sriracha sauce on hand, you could substitute it with red chilli sauce.
You like? I hope you will try out this Sriracha and mango hummus, too, and that you will love it just as much as we did!