I love dips dearly, hummus and salsa being my absolute favourite. Mango season means making mango salsa every other day in this household and chips are always welcome but I don’t really even need any accompaniments with it. I eat dips by spoonfuls tbh! But I had never thought of adding mango to hummus so I was very skeptical before attempting mango hummus the first time. Also, I know I am quite behind in blogging all the mango recipes I made this Summer as the mango season is almost over in most parts of our country. But if, like me, you keep stash of mango cubes in the freezer for rest of the year then you are in luck and can still make this delicious hummus in any season for that matter (read recipe notes)!
This hummus is full of healthy ingredients and contains good fat from mango and olive oil. The hummus doesn’t require using Tahini which means you already have all the basic ingredients in your pantry. I use dry roasted sesame seeds instead of Tahini. The dry roasted cumin and red paprika lends a great depth of flavour to the hummus. I love serving it with multigrain lavash or as a spread on toasted whole wheat bread.
I hope you all have a fantastic weekend (while I sulk because I work Saturdays 😞) with a bowl of this luscious mango hummus in one hand and a book in the other. Enjoy!
Mango Red Paprika Hummus
In a fry-pan heated on a medium high heat, add sesame seeds and cumin seeds. Reduce the heat and let it dry roast until they slightly change their colour (about 5-7 minutes) to pale brown.
In a blender or food processor jar add all the ingredients and blend on high speed until smooth. If needed, add a bit more olive oil to bring everything together.
Transfer the hummus to a serving bowl and sprinkle a pinch of red paprika on top. Serve with nachos, lavash, toasted bread or veggie crudités. Keeps well stored in an airtight container in the refrigerator for 3 days.
For this recipe, frozen mango could be used as well. Just thaw the mango until it reaches room temperature and it's ready for hummus.
Hi! Trying to compensate my absence with back to back posts. I need to blog all the summer recipes I’ve made before the rainy season officially starts and I am really lagging behind. I thought at least I’ll give you this mango salsa recipe before mango season is ends. This salsa is a perfect accompaniment to your chips and a great side to grilled chicken or lamb chops.
I don’t remember how many bowls of this sunshine I have devoured this summer. It is my absolute favorite. I eat chips just so that I can have salsa (or any other dips/condiment for that matter!!) and end up having it by spoonfuls in lieu of chips! I have a couple of peaches sitting in my fridge, waiting to be used up & I most certainly plan of turning them in to this salsa sans cucumber this evening (with mint of course!).
Enjoy& be patient.
Weekend is almost here! 😉
Mango Cucumber Salsa:
Serves: 2 | Prep time: 5 minutes | Cook time: 0 minute | Total time: 5 minutes
- 1 small red onion, finely chopped
- 1 jalapeño pepper, seeded & finely chopped
- 1 cucumber, finely chopped (about 1 cup)
- 1 ripe mango, sliced, pitted & finely chopped (about 1 1/4 cup)
- Salt & freshly cracked pepper, to taste
- 1/4 cup fresh basil, chiffonade (can be subbed with coriander leaves)
- Juice from 1 lemon
Don’t know what is basil chiffonade? – Pioneer woman tells you here!
Toss all of the ingredients in a bowl. Refrigerate until ready to serve (about 3-4 hours max otherwise it turns mushy). Serve with your favorite chips or a meat of choice.