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.
I’m a huge fan of hummus and can’t get enough! I can have it for all three meals of my day. Oh-yeah! 🙂
A quick, low-fat, protein-packed and super-easy home-made hummus! A pink hummus! As a dear friend quoted ‘If I could I would cover my life in pink!’ I would too!
The hummus gets its pink color from the addition of a boiled beetroot. If you are not a big fan of beetroot, still add it as I promise you won’t be able to taste it at all! It’s sooo good!!!
I stirred in lemon zest to finished hummus and it went a notch up! It became truly Ah-mah-‘zing’ actually!!!
Cheese-lovers can add Parmesan cheese (to be added during blending) to this lovely appetizer but I wanted to keep it low-fat so I skipped it.
So let’s blend-blend!
Skinny Beetroot Hummus
Serves: 4 | Stays fresh for 3-4 days, refrigerated in airtight container
- 1 cup chickpeas, soaked overnight, boiled and drained
- 1 medium beetroot, peeled, boiled and roughly chopped
- 2 cloves garlic, crushed
- 1 Tbsp Tahini
- 3 Tbsp extra virgin olive oil
- 2 Tbsp lemon juice
- salt, to taste
- zest from 1 lemon
Add boiled chickpeas to the blender jar. Add garlic cloves, tahini and 2 Tbsp olive oil to jar and blend.
Add 1 Tbsp lemon juice and salt and blend again.
Add beetroot pieces and remaining lemon juice and olive oil to blender and blend till smooth and creamy.
Stir in lemon zest, transfer to a serving bowl and serve.
*Soak chickpeas overnight. If short on time, soak them in just boiled water for at least 3-4 hrs. It will take a bit long to cook but will do the job.
*I used pressure cooker for boiling chickpeas and beetroot both. I boiled them separately.
Accompaniment options: Pita bread, Nachos or Tortilla chips, My Skinny Carrot Sticks, veggie crudites or simply a spread on toast! Sky is the limit actually!! 😉