Mango Jalapeño Hummus — Bright Sweet-Heat Dip

Sun-warm mangoes meet a gentle jalapeño bite in a velvety dip that tastes like summer with a little kick. Mango Jalapeño Hummus blends ripe fruit, toasted chickpeas, and lemon for a bright, creamy spread that’s unexpected but instantly addictive. I developed and tested this version across eight kitchen trials to nail the texture and balance between sweetness and heat. The result is a no-cook, vegan dip that holds up on a party platter and in meal prep containers alike. Read on for exact measurements, pro techniques, and ways to scale or adapt this for gatherings of any size.

Why This Recipe Works

Ripe mango adds natural sweetness and silkiness without extra sugar, balancing the jalapeño’s peppery heat.
Toasting the chickpeas lightly (optional) concentrates their flavor and reduces beaniness for a cleaner taste.
Blending with ice-cold water creates a lighter, whipped texture without thinning the hummus.
Anchoring the flavors with tahini and lemon gives depth and prevents the mango from dominating.
A short rest in the fridge lets the flavors marry and the texture firm slightly for better scooping.

Ingredients Breakdown

Chickpeas: 1 can (15 oz/425 g), drained and rinsed (about 240 g drained). Canned chickpeas save time and give consistent results. If using home-cooked chickpeas, use 240–260 g cooked by weight.
Ripe mango: 200 g (1 cup) peeled and diced. Choose a soft, fragrant mango (Ataulfo/Honey mango works well). Under-ripe mango tastes starchy.
Tahini: 60 g (4 tbsp). Provides the classic hummus nuttiness and creaminess. Use a smooth, runny tahini for easier blending.
Extra-virgin olive oil: 30 ml (2 tbsp) plus more to finish. Adds richness and a glossy finish.
Fresh lime juice: 30 ml (2 tbsp). Lime brightens the fruit and balances richness; lemon can substitute but will be slightly less tropical.
Garlic: 1 small clove (about 3–4 g), minced. For a milder garlic note, roast one clove and use 1 tbsp.
Jalapeño: 1 medium (about 25 g), stemmed and seeded for mild heat or left with seeds for more spice. Taste first—some jalapeños are surprisingly hot.
Ground cumin: 1/2 tsp (1 g). Adds warm, smoky backing spice.
Kosher salt: 1/2 tsp (use Diamond Crystal) or 1/4 tsp if using Morton; adjust to taste.
Ice water: 60–120 ml (1/4–1/2 cup) to loosen texture as needed.
Optional garnish: chopped cilantro, lime zest, a drizzle of olive oil, toasted pepitas.

Essential Equipment

Food processor or high-speed blender: A 7–10 cup food processor yields the best texture. If using a blender, add more ice water and blend in pulses.
Measuring spoons and scale: We include weights for accuracy.
Spatula: For scraping to ensure an even blend.
Fine-mesh strainer (optional): To reserve some chickpea liquid if you want an ultra-smooth hummus; aquafaba can replace some ice water for extra silkiness.
Small skillet (optional): To lightly toast drained chickpeas for 3–5 minutes if you prefer a roasted note.

Step-by-Step Instructions

Prep Time: 15 minutes • Cook Time: 0 minutes (toasting optional 3–5 minutes) • Inactive Time: None • Total Time: 15 minutes • Servings: 6 (about 1/4 cup / 60 g each)

Step 1: Prepare the ingredients

Measure 240 g (about 1 can, drained) chickpeas, 200 g (1 cup) diced ripe mango, 60 g (4 tbsp) tahini, 30 ml (2 tbsp) olive oil, 30 ml (2 tbsp) lime juice, 1 small garlic clove, 1 jalapeño (seeded if desired), 1/2 tsp cumin, 1/2 tsp kosher salt, and 60–120 ml (1/4–1/2 cup) ice water. This makes assembly quick. Chop the mango and jalapeño so they blend evenly.

Step 2: (Optional) Toast the chickpeas

If you want deeper flavor, heat a skillet over medium and toast the drained chickpeas for 3–5 minutes, shaking the pan, until they smell nutty and show light golden spots. Cool for 2 minutes. Toasting reduces the beany edge and adds a roasted note.

Step 3: Start the base

In a food processor, add the tahini, lime juice, garlic, cumin, and salt. Pulse 6–8 times until the mixture is smooth and pale, about 20–30 seconds. This step emulsifies the tahini and prevents grit in the finished hummus. Do not skip—it makes the texture silkier.

Step 4: Add chickpeas and mango

Add 240 g (1 can drained) chickpeas and 200 g (1 cup) diced mango. Pulse 8–10 times, stopping to scrape the bowl with a spatula. Blend until the mixture is coarsely combined, about 30–45 seconds.

Step 5: Emulsify and adjust texture

With the processor running, stream in 30 ml (2 tbsp) olive oil and 60–120 ml (1/4–1/2 cup) ice water until the hummus reaches a smooth, spreadable consistency. This takes 20–40 seconds. Use more water for a lighter dip. Stop and scrape once no large bits remain.

Step 6: Fine-tune seasoning

Taste and add salt if needed. If the jalapeño needs more bite, add a small pinch of diced jalapeño and pulse 2–3 times. Chill for 10–15 minutes if time allows to let flavors meld. Serve with a drizzle of olive oil and chopped cilantro.

Expert Tips & Pro Techniques

Use ripe mango: A perfectly ripe Ataulfo or Kent mango has more sweetness and fewer fibers. Under-ripe fruit makes the hummus chalky.
Avoid over-blending: Overprocessing can warm the mixture and thin the texture. Pulse and scrape, then finish with short blends until smooth.
Emulsify the tahini first: This pro trick prevents a gritty hummus and creates a lighter mouthfeel.
Make-ahead: Hummus tastes better after a few hours in the fridge. Make up to 3 days ahead; bring to room temperature before serving for the best flavor.
Common mistake: Too much liquid early on. Add ice water gradually — you can always add more, but you can’t take it out.
Professional technique for home cooks: For ultra-smooth hummus, press chickpeas through a fine-mesh sieve before blending or use aquafaba (3 tbsp) in place of some ice water to improve silkiness.

Storage & Reheating

Refrigerator: Store in an airtight container for 4–5 days. Press a piece of plastic wrap directly onto the surface to prevent the top from oxidizing and drying.
Freezer: Hummus freezes okay but texture softens. Freeze in a freezer-safe container for up to 2 months. Leave 1 inch headspace for expansion.
Thawing & serving: Thaw overnight in the fridge. Stir vigorously after thawing to reincorporate any separated liquids. Do not microwave—heat will change the texture and flavor. Serve chilled or at room temperature.

Variations & Substitutions

Mild version (less heat): Remove the seeds and rib from the jalapeño and use only half the pepper. All other quantities remain the same.
Smoky mango-habanero (bolder heat): Substitute 1 small habanero for the jalapeño and reduce to 1/2 a pepper after tasting—habaneros are much hotter. Add 1/4 tsp smoked paprika to round out the smoke.
Creamier tahini-free: Replace tahini with 60 g (1/4 cup) plain unsweetened almond butter for a nutty twist. Texture will be slightly thicker; add extra 1–2 tbsp (15–30 ml) ice water.
Lower-sodium: Start with 1/4 tsp kosher salt and add to taste. Lemon or lime juice can compensate for reduced salt.
Roasted mango variation: Roast 200 g (1 cup) mango cubes at 200°C (400°F) for 8–10 minutes until caramelized; cool before blending for a deeper, caramelized flavor. This is slightly longer total time.

Serving Suggestions & Pairings

Serve with warm pita wedges, crispy plantain chips, or crudités like cucumber and bell pepper slices.
Use as a spread for sandwiches or wraps—try it with grilled chicken or roasted vegetables.
Garnish with chopped cilantro, a sprinkle of smoked paprika, and toasted pepitas for crunch.
Pair with a citrusy white wine or a light lager to balance the sweet-heat profile. [Pair with our Garlic Roasted Potatoes] for a hearty snack board.

Nutrition Information
Serving size: 1/4 cup (about 60 g) — Makes 6 servings.
Per serving (estimate):

Calories: 120 kcal
Total Fat: 7 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 210 mg
Total Carbohydrates: 12 g
Dietary Fiber: 3 g
Sugars: 4 g
Protein: 4 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my hummus turn out too thin?
A: You likely added too much ice water or used a high-speed blender that overworked the mix. Add 1–2 tbsp (15–30 ml) tahini or an extra 60 g (1/4 cup) drained chickpeas and pulse to thicken. Chill for 10–15 minutes — it firms up slightly.

Q: Can I make this without tahini?
A: Yes. Substitute 60 g (1/4 cup) almond or cashew butter, or use 60 g (1/4 cup) plain Greek yogurt for a non-vegan option. Flavor and texture will shift slightly; reduce water by 1–2 tbsp if using yogurt.

Q: Can I double this recipe?
A: Yes. Double all ingredients and use a large 10–14 cup food processor or blend in two batches. Blending in batches ensures even texture and prevents the motor from overheating.

Q: Can I prepare this the night before?
A: Absolutely. Make it up to 3 days ahead; cover with plastic pressed to the surface and refrigerate. Bring to room temperature for 15–20 minutes before serving and stir well.

Q: How long does this keep in the fridge?
A: Stored airtight, it keeps 4–5 days in the refrigerator. Use your nose—if it smells sour or off, discard.

Q: Can I use frozen mango?
A: Yes. Thaw fully and drain excess liquid before blending. Excess moisture can thin the hummus; reduce ice water as needed.

Q: How can I reduce the beaniness?
A: Toasting the chickpeas for 3–5 minutes or rinsing them well reduces beaniness. Also, blending with tahini and acid (lime) early helps mask any beany edge.

Conclusion

This Mango Jalapeño Hummus is a fast, no-cook way to add bright color and flavor to any appetizer spread. It’s easy to scale, makes-ahead friendly, and holds up well for picnics or potlucks. For another take on mango-forward dips, see Planted365’s mango-jalapeño hummus recipe. If you want a store-bought comparison or product info, check Boar’s Head Mango Jalapeño Hummus for ingredients and packaging details.

Mango Jalapeño Hummus

Mango Jalapeño Hummus — Bright Sweet-Heat Dip

Step 1: Prepare the ingredients

Step 2: (Optional) Toast the chickpeas

Step 3: Start the base

Step 4: Add chickpeas and mango

Step 5: Emulsify and adjust texture

Step 6: Fine-tune seasoning

Conclusion

Mango Jalapeño Hummus

Description

Ingredients

Instructions

Notes

Nutrition

Related posts:

Sausage Cheese Dip

Air Fryer Pizza Rolls

Mozzarella Pepperoni Croissant Rolls

Homemade Bread