I love making my own hummus because it's so easy and it's fun to come up with different flavour combinations ....I don't think I've ever made a traditional plain hummus!
So far, the only hummus recipe I've posted on my blog is a dessert hummus (this pumpkin spice latte hummus that I made at Halloween), but now I have a savory version to add!
I've had my eye on this Indian Curry Hummus from The Wannabe Chef for awhile, but I wanted to change it up a bit by incorporating mango. To get the flavour I wanted, I added some dried mango powder (called amchur, which you can get from Indian markets) and some mango chutney. The result was the perfect mix of sweet, sour and spicy!
This is a great snack to eat with raw veggies or pita chips. I didn't have any naan bread when I made it, but I bet it would taste great spread on some toasted naan too!
Mango Curry Hummus
Adapted from The Wannabe Chef
1 cup canned chickpeas, rinsed and drained
1 tbsp lemon juice
1.5 tbsp mango chutney
2 small cloves of garlic, peeled and minced
1/2 tbsp curry powder
1/2 tsp turmeric
1/2 tsp amchur (mango powder)
1/4 tsp cayenne
1/4 tsp salt
1.5 tbsp olive oil
Place the chickpeas in a food processor. Add remaining ingredients except for the olive oil. Turn on the food processor and while its running, slowly add in the olive oil through the feed tube. Continue to process until hummus is completely smooth.
Taste and add more seasoning if desired.
Makes about 1 cup (this was a good amount just for me, but if you will be feeding more people, you'll probably want to double the recipe).