Mango Jalapeño Hummus

A bright, sweet-heat dip made with ripe mangoes and jalapeños, blended for a creamy, addictive spread.

Scale

1 can (15 oz/425 g) chickpeas, drained and rinsed
200 g (1 cup) ripe mango, peeled and diced
60 g (4 tbsp) tahini
30 ml (2 tbsp) extra-virgin olive oil, plus more to finish
30 ml (2 tbsp) fresh lime juice
1 small clove garlic, minced
1 medium jalapeño, stemmed and seeded (or left with seeds for more spice)
1/2 tsp ground cumin
1/2 tsp kosher salt (adjust to taste)
60–120 ml (1/4–1/2 cup) ice water
Optional garnish: chopped cilantro, lime zest, a drizzle of olive oil, toasted pepitas

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Prepare the ingredients: Measure chickpeas, mango, tahini, olive oil, lime juice, garlic, jalapeño, cumin, salt, and ice water.
Toast the chickpeas (optional): Heat a skillet and toast chickpeas for 3–5 minutes.
Start the base: In a food processor, add tahini, lime juice, garlic, cumin, and salt. Pulse until smooth.
Add chickpeas and mango: Pulse until coarsely combined.
Emulsify and adjust texture: Stream in olive oil and ice water until smooth.
Fine-tune seasoning: Taste and adjust salt or add more jalapeño if needed. Chill before serving.

Use ripe mango for best flavor; can be made ahead of time and stored in the fridge.