March 4, 2015

Mango Chipotle Hummus

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Sweet & spicy, this mango chipotle hummus is a super fun take on the classic dish! Packed with fresh mango puree, tahini, olive oil and chipotle peppers, it’s delicious served with veggies or chips. Dairy free, gluten free and vegan.

A serving platter with Mango Chipotle Hummus, carrots and crackers.

This 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.

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 serving dish filled with Chipotle Hummus and sliced carrots plus crackers.

Tips & Tricks For This Chipotle Hummus

  1. 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.
  2. 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).
  3. I’ve never made hummus in my blender before, but I imagine that would also work as well.

A serving platter filled with Chipotle Hummus and two water glasses to the side.

Additional Hummus Recipes You Might Enjoy:

Did you make this recipe? Rate and review it down below! I’d love to hear from you.

Mango Chipotle Hummus | cookiemonstercooking.com

Mango Chipotle Hummus

Yield: about 10 servings
Prep Time: 15 minutes
Total Time: 15 minutes

Sweet & spicy, this mango chipotle hummus is a super fun take on the classic dish! Packed with fresh mango puree, tahini, olive oil and chipotle peppers, it’s delicious served with veggies or chips. Dairy free, gluten free and vegan.

Ingredients

For the mango puree:

  • 1 large ripe mango (or 2 smaller mangoes), roughly chopped

For the hummus:

  • 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)

Instructions

For the mango puree:

  1. 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).

For the hummus:

  1. 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.
  2. 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.
  3. Serve with crackers, pita chips, bread, veggies, whatever you would like!

Notes

*To keep this recipe vegan, use pure maple syrup in place of the honey.

**Adobo sauce is the sauce in a can of chipotle peppers in adobo. You can adjust the amount to your own taste depending on how much kick you want. I like it as written, my husband says he likes it better with more.

If you are gluten free - please be sure to check the ingredients on your chipotle peppers in adobo sauce. Some brands contain wheat.

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.

Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 111Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 232mgCarbohydrates: 15gFiber: 3gSugar: 7gProtein: 4g

Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.

© Ashley / Cook Nourish Bliss
Cuisine: Mediterranean / Category: Appetizers
Appetizers, Dairy Free, Gluten Free, Recipes (ALL), Snacks, Vegan, Vegetarian
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