Mango Hummus

A Levantine dip / spread prepared with mashed and creamy chickpeas blended with tahini, olive oil, lemon juice, salt and garlic, with the luscious flavor of Sun-kissed Alphonso Mangoes.

Preparation Time: 15 minutes

Soaking Time for Chickpeas: 08 hours

Chilling Time: 01 hour

Serves: 4

Ingredients and Quantity:

Garbanzo Beans (Chickpeas), soaked overnight and cooked: 325 gm.

Alphonso Mango puree, fresh- 02 tbsp.

Garlic, crushed- 04 cloves

Paprika- 1/4^th tsp.

Lemon juice- 01 tsp.

Extra virgin olive oil- 02 tbsp. / or more as desired

Tahini- 1/4^th cup

Water, reserved – 1/4^th cup

Salt- to taste

For the garnish / sprinkling:

Alphonso mango, fresh, cubed-1/2 tbsp.

Paprika- a pinch

Red Chilli flakes- ½ tsp

Green Pumpkin seeds (Pepitas), lightly toasted- 02 tsp.

Muskmelon seeds, lightly toasted- 02 tsp

Black peppercorns, crushed-1/2 tsp

Black Sesame seeds- 1/4^th tsp.

For the drizzling:

Extra Virgin olive oil for drizzling: 01 tbsp. / as desired

Method:

1. Add all ingredients to a food processor and blend until smooth
2. Chill in the refrigerator , covered with a cling wrap for an hour before serving
3. Garnish with paprika, red chilli flakes, Pepitas, muskmelon seeds, crushed peppercorn, black sesame seeds and cubed mango, drizzled with olive oil.
4. You may serve this delectable dip with Lavash.

 Chef Tips:

1. Reserve the water in which the chickpeas were boiled, it can be used for blending the ingredients for Hummus.
2. I personally suggest using Garbanzo beans which are soaked overnight and then cooked till well done, as some may opt for using canned ones.