Mango Sriracha Hummus
THEME: #236 HUMMUS TIME
What is Hummus?
An integral part of the Mediterranean and Middle Eastern Cuisine, Hummus is a dip, spread or sauce that traditionally is made from chickpeas, lemon, garlic and tahini. Made into a smooth paste or sauce depending how its going to be used, hummus these days is readily available in the supermarkets.
The Main Ingredients are:
- Boiled Chickpeas, the white variety
- Olive oil
- Lemon juice
Its that simple to make hummus. So why buy ready made ones which have preservatives and artificial food additives?
How to use Hummus?
- Spread on sandwiches, wraps, burgers
- Drizzle as a sauce over meat, chicken, fish, etc. It tastes really good with roasted vegetables and quinoa.
- Replace butter with hummus on your morning toast or savoury pancake
- Serve it with vegetables sticks, pita chips, bread sticks, chips, etc as a dip
- Have you added hummus to your soup? Go on try it. I love hummus added to my cauliflower soup or mushroom soup
- Enjoy it as a dressing with your favorite salad
Is Hummus Healthy?
Rich in plant based protein, it also has high content of dietary fibre which helps you to not only fill full but helps the digestive system to function well. Along with olive oil and sesame seeds, it has anti inflammatory properties. Hummus also helps to maintain good blood sugar levels. Good for the heart and also helps in weight loss.
As this wonderful low fat dip, dressing, sauce, spread gained popularity world over, variations to the basic hummus took birth. Flavors are varied by:
- Adding fresh herbs like coriander, mint, parsley, etc
- Different beans like kidney beans, white beans, moong beans, black beans, green peas, yellow peas, brown chickpeas, etc replace white chickpeas
- Including vegetables like beetroot, kale, spinach, roasted bell pepper, pumpkin, sweet potato, zucchini, onion, carrots, aubergine, mushrooms, etc
- Fruits which added to the hummus like strawberries, peach, mango, tomato, avocado, olives, etc
- Addition of nuts and seeds
- Preparing Sweet hummus to serve as a healthy dessert with fresh fruits, crackers, pita chips, cookies, etc. To the basic hummus recipe, chocolate, caramel, coffee, fruit puree, jams are added.
My Hummus Recipe:
Must admit, I’ve yet to post a basic hummus recipe on my blog, but I really wanted to try out the mango hummus ever since I had it for the first time in US. However, I guess a separate basic hummus post is not required as one can omit adding mango to it. Also, I could not find tahini in the supermarket and decided to use sesame seeds. After all, tahini is nothing but sesame seed paste. During my trip to US, my sister in law gifted me with a bottle of the delicious sriracha powder, yes powder and not in the sauce form. I used that to give the unique flavour of sriracha. Anyway, who doesn’t enjoy the flavour of mango with red chili powder?
I’m grateful to Kalyani for suggesting this theme as it allowed us to enjoy this slightly sweetish and chilli hummus with vegetables and crackers. Check out Kalyani’s Indian Spice Roasted Carrot Hummus, looks so tempting.
FoodieMonday is a group of 12 enthusiastic food blogger who prepare a dish for every Monday based on a chosen theme. This group allows each one of us to come out from our comfort zone to explore new cuisines and new dishes according to the themes suggested.
Some Hummus Recipes that you may want to check out:
- Gluten Free
- For Satvik version don’t add garlic
- A good replacement for butter, mayonnaise, jam etc when one is dieting
MANGO SRIRACHA HUMMUS
Makes about 1½ cups
1 cup cooked chickpeas
½ cup chopped ripe mango
¼ cup olive oil
¼ tsp turmeric powder
1-2 cloves of garlic, peeled
2 tbsp sesame seeds
1 tsp sriracha powder
¾ – 1 tsp salt
2-3 tbsp lemon juice
extra olive oil
some sriracha powder
- Add all the ingredients in a food processor except sriracha powder.
- Process till you get a soft and creamy paste.
- Add sriracha powder and mix well.
- Remove the hummus from the food processor into a serving bowl.
- Drizzle extra olive oil and sprinkle some sriracha powder and chill it in the fridge till required.
- Adjust the flavors according to your taste.
- This dip will be a little bit more liquid because of the mango puree.
- For a more thicker paste add ½ cup more of chickpeas. Adjust seasoning accordingly.
- Hummus can be stored in the fridge for a week.
- I prefer making small batches of hummus, not only its better to consume it fresh but you can have a variation in flavour too.
- Use hummus as a dip, sauce, spread, dressing etc, its that versatile.
- If you don’t have sriracha powder, then replace it with cayenne powder.
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