Mango Chipotle Hummus
This mango chipotle hummus looks all unassuming, am I right? It’s pretending like it’s just regular ol’ hummus without any bells or whistles. But it’s sneaky like that.
Because when you take a bite? Oh yes, you will be certain that it is absolutely not regular hummus! And is in fact a little somethin’ special.
So the idea for this hummus came after we ate a slightly ridiculous amount of the Roots brand mango sriracha hummus week after week. After week. We absolutely love their hummus (<— not sponsored! I just really love it! Especially since it’s a North Carolina company ♥).
But every time I bought it the husband would mention how he wished it was chipotle instead of sriracha (he doesn’t have the mad love for sriracha like I do – it’s blasphemy). I finally decided maybe there was something to his idea and that I should give it a whirl. Just in case he was onto something. I will begrudgingly admit – he was right.
This hummus is slightly sweet from the mango but you also get this sort of surprise kick from the spicy, smoky chipotle. We’ve been blowing through a batch every week.
A few things to mention – the flavors really really come out as this hummus sits. While it is certainly delicious freshly made, I’d highly suggest letting it chill in the fridge for at least a few hours before enjoying. The mango and chipotle get much more prominent if you let it meld and get all groovy together.
Also, more of just an FYI, but when pureeing the mango I would use a smaller food processor to get it nice and smooth since it’s only a small amount (or just use the small work bowl that comes with the larger food processors. Of course I somehow lost my small bowl, so I use two food processors to make this since it won’t all quite fit in my small one). I’ve never made hummus in my blender before, but I imagine that would also work as well.
Oh hummus, you sure know the way to a girl’s heart.
- 1 large ripe mango (or 2 smaller mangoes), roughly chopped
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 3 tablespoons tahini
- juice of 1 lemon
- 1 ½ teaspoons honey
- 1 ½ teaspoons adobo sauce*
- 1 clove garlic, minced
- ½ teaspoon salt
- pinch of pepper
- chopped fresh parsley, for garnish (optional)
- pita chips, crackers, bread, veggies, for serving
- Add the chopped mango to the bowl of a food processor. Process until smooth, scraping down the bowl as needed. Measure out ½ cup of the mango puree (discard the rest or use for something else if you have any leftover).
- Add the ½ cup puree back to the food processor, along with the chickpeas, olive oil, tahini, lemon juice, honey, adobo sauce, garlic, salt and pepper. Process until smooth, scraping down the sides of the bowl as needed (I process it for about 45 seconds to 1 minute in my food processor to get it smooth, stopping once to scrape down the bowl). Taste and season with additional salt if needed.
- Transfer the hummus to a serving dish or storage container. Garnish with fresh parsley if using. You can also drizzle with a little extra olive oil over the top, if desired.
- Serve with crackers, pita chips, bread, veggies, whatever you would like!
This is one of those recipes where the flavors really develop as the hummus sits. I like to let this chill for at least several hours before serving.
Cookie Monster Cooking. Inspired by the Roots brand mango sriracha hummus.