ALL OF THE BEANS.
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Tandoori Mango Hummus
Introducing a flavorful dip with all the warmth of an Indian-style clay oven. Fragrant tandoori spices and sweet mango chutney blend with creamy chick peas, earthy cumin and bright lemon. Perfect served with crisp veggies and toasty naan bread.
- Prep Time
30 Mins
- Serves
1
Ingredients
- Tandoori Mango Hummus
- 1 1/2 cups Bush's® Chick Peas, Drained, Rinsed
- 1/4 cup Lemon Juice
- 1 Garlic Clove, Fresh
- 1 1/2 Tbsp Tahini Paste
- 1/2 tsp Kosher Salt
- 1/2 tsp Cumin, Ground
- 2 Tbsp Mango Chutney
- 1 tsp Tandoori Spice Mix, Prepared
- 2 1/2 Tbsp Extra Virgin Olive Oil
- 1/4 cup Water
- Garnish
- 2 1/4 tsp Tandoori Spice Mix
- 9 Tbsp Mango Chutney
- Dippers
- Baby Red Radish
- Green Bell Peppers
- Toasted Naan
Cooking Instructions
- 1COMBINE
For Hummus:
Combine all ingredients except olive oil and water in the base a food processor. - 2BLEND
Using the high-speed setting, slowly stream in olive oil and water.
- 3BLEND
Blend for 1 minute.
- 4STIR
Stop to scrape the sides of the blender with a rubber spatula.
- 5BLEND
Blend for another minute or until hummus is smooth and creamy.
- 6CHILL
Transfer hummus to a plastic container and cover. Refrigerate until ready to use.
- 7COMBINE
For Garnish:
Combine all ingredients in a mixing bowl. - 8SERVE
For one platter, spread 1.5 cups of Tandoori Mango Hummus onto a shallow dish. Top each hummus platter with 1 Tbsp mango chutney and .25 tsp tandoori spice mix. Serve with 2 oz. baby red radish, 4 oz. green peppers, and 4 oz. toasted naan.