Mango Hummus
⏳ Time
1 hour
🥕 Ingredients
14
🍽️ Servings
1
Description
This is how they prepare hummus at a popular café in Moscow. For this dish, you need ripe yellow mango, as its aroma and flavor are more suitable: it's sweeter than other varieties. The mango should be diced finely and mixed into the hummus. But that’s not all: to ensure that the chickpeas and tahini don't overpower the fresh taste, you’ll also need to drizzle mango sauce on top of the hummus. This will firmly establish the union of fruit and hummus. This dish can be considered a dessert, and if enjoyed with our thin, plain wheat flatbreads, it becomes a very filling dessert, almost like a pie.
Ingredients
- Water - 0 fl oz
- Mango - 1.8 oz
- Chickpea - 1.4 oz
- Tahini - 1.4 oz
- Mild Chili Spice - 0.2 oz
- Ground coriander - 0.1 oz
- Turmeric - 0.1 oz
- Meyer Lemon Juice - 0 fl oz
- Olive Oil - 0 fl oz
- Amba Sauce - 0.5 oz
- Black Cumin (Cumin) - 0.1 oz
- Smoked salt - 0.1 oz
- Vegetable Oil - 0 fl oz
- Salt - 0.2 oz
Step by Step guide
Step 1
Soak the chickpeas in plenty of cold water and leave them overnight.
Step 2
In the morning, drain the water, rinse the chickpeas, and cover them with fresh water, reserving a few peas for garnish.
Step 3
Place the pot with chickpeas on the stove, bring to a boil, and cook until the peas are completely tender (about 30-40 minutes).
Step 4
Drain the water and transfer the chickpeas to a colander.
Step 5
Place the cooked chickpeas, mango, and tahini in a blender bowl. Add the chili pepper, coriander, turmeric, salt, as well as lemon juice and 10 ml of cold water - blend until smooth and creamy.
Step 6
Place the hummus on a plate, drizzle with olive oil and Amba sauce, and sprinkle with turmeric.
Step 7
Sauté a few chickpeas with cumin and smoked paprika in vegetable oil, then sprinkle them over the prepared hummus.
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