I first came across various flavours of houmous whilst I was wandering through the world-famous Naschmarkt in Vienna, Austria. There were rows and rows of different houmous recipes that we were spoilt for choice! Since then, I have been meaning to recreate some of those recipes back home. Recently, there has been a surge of fruit and vegetables in the shops. Really good quality produces at much lower prices. One such fruit has been mangoes. It’s rare that you get such sweet mangoes available in UK supermarkets! So naturally, I bought more than I could eat! I had planned to make a houmous dip any for the sports anyway, so thought it would be a good idea to try out mango houmous instead! Normally, I like to stick to traditional recipes, but when you’ve eaten a lot of the traditional recipe, it feels good to venture out a bit more. Plain houmous has become a staple in our household so a little change up here and there is exciting. More Hummus Recipes:- Thai green curry hummus | Sumac hummus | Roasted pumpkin spice and garlic hummus | Roasted spicy aubergine hummus And am I glad that I made that change! The houmous felt so light and fresh. You could really taste the mango flavours but it still didn’t overpower the meal that we ate it with. We added it to Arabic bread, falafel, salad and other dips. A match made in heaven! I spent less time in the kitchen and still got the same fabulous and flavoursome results. It’s a WIN-WIN situation don’t you think? 😉 Notes:- I have used fresh mango pieces but you can use mango puree if you can’t find fresh mango. I did not use any mint in this recipe, garnished the recipe with it only for the photographic purpose as I was run out of fresh coriander 🙂 Do you like to read our blog? Then don’t forget to sign up for email updates to get new recipes delivered right to your inbox. You can find us on Twitter, Facebook, Instagram, Pinterest and Google+. So follow us if you can…We would love to keep in touch with you all:) If you make this recipe, please don’t forget to click a picture and hashtag it #jcookingodyssey. We really want to see 🙂 Let’s check the recipe! Ingredients
250 g boiled and drained chickpeas in Instant Pot 1 fat garlic clove 100g fresh mango pieces 1/2 fresh red chilli chopped Salt to taste 2 tbsp. coconut milk ( optional ) 2 tbsp. coconut oil 2 tbsp. lemon or lime juice Few fresh leaves of coriander ( optional)
