Mango Curry Hummus Recipe

Hummus is our favorite plant-based dip, as you already know from our blog posts! The reason why we love hummus so much is that it is great as a dip, in salads, or as a spread on a toast, you name it! 🙂 Today’s recipe, Mango Curry Hummus Recipe, is a bit unusual combination of sweet and savory ingredients.

We thought that mango and curry can never be used together, but that’s totally not true. This delicious dip is one of the creamiest dips we have shared with you, it’s easily spreadable while it’s not watery, and tastes amazing!

Not everyone likes curry, we started using it recently in our meals, and this is the first curry recipe we are sharing with you. This amazing spice is a blend of several other spices which includes coriander, turmeric, cumin, Fenugreek, and peppers.

 
Curry is known of its many health benefits: 

• it boosts the immune system
• lowers cholesterol level
• it reduces the risk of gaining some types of cancer 
• it’s good for your heart
• relieves arthritis pain etc.

This recipe is 100% vegan, gluten-free, and dairy-free.

We have several other hummus recipes. Check the most popular ones like Chunky Chocolate Hummus, Roasted Beet Hummus, and Brown Lentil Hummus. Which one is your favorite? Let us know! 🙂

Prep time: 5 min   Cook time: 2 min   Total: 7 min   Servings: 4

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INGREDIENTS

• 5.3 oz (150 g) cooked red beans
• 1/2 ripe mango
• 1 tablespoon Tahini
• juice of half a lemon
• 1 1/2 teaspoon curry powder
• 1/2 teaspoon turmeric powder
• pinch of salt
• 1/2 teaspoon ground red paprika
• 1/2 teaspoon cumin (optional)

INSTRUCTIONS

• For this recipe, we used canned chickpeas. 
• Add all the ingredients into a food processor blend for about 1 minute or a bit more until smooth. Water is not necessary.
• Transfer the mixture to a prepared jar or another dish. Let it sit in a fridge for at least one hour. Garnish with some chickpeas and smoked paprika.
• Serve and enjoy Mango Curry Hummus Recipe!

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