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Mango Sriracha Hummus is a slightly sweetish and spicy dip that is best enjoyed with vegetables, pita chips or crackers.
5 from 6 votes
Prep Time 10 mins
Total Time 10 mins
Course Appetizer, condiment, Starter
Cuisine Mediterranean
Servings 1 CUP


  • 1 cup chickpeas cooked
  • ½ cup ripe mango chopped
  • ¼ cup olive oil
  • ¼ tsp turmeric powder
  • 1-2 cloves 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.
  • Enjoy!


  • 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.
Keyword easy hummus recipe, mango sriracha hummus