Mango Jalapeño Hummus

Mango Jalapeño Hummus is just the right harmonious blend of sweet and spicy. It’s so quick and easy to make, uses ingredients you probably already have, and it’s less expensive than the store bought version especially if you’re making a double batch.

Harmonious Blend of Flavors that’s Sweet and Spicy

I don’t know what’s so compelling about the sweet and spicy or sweet and savory flavor combination but it’s always been one of my favorites. This is just a :::chef’s kiss::: perfect blend of the two with the added bonus of the sweet and juicy flavor of mangoes.

Simple Ingredients in Mango Jalapeño Hummus

Garbanzo Beans are the star here, like in most great hummus. Also known as chickpeas, these versatile legumes are packed with protein, fiber, and essential nutrients. They blend up perfectly into a smooth texture that’s so important in hummus.
Canned or Fresh Mango adds the sweetness in this hummus. I used canned because I had some in my cupboard but fresh would be delicious, too. Incorporating mango into this hummus adds a sweet, fruity twist to the traditional savory dip, aadding tropical flavor and a beautifully smooth texture.
Canned Jalapeño Peppers are easy to find and inexpensive. I think raw jalapenos would be too crunchy in this hummus but I haven’t tried it that way. The canned jalapenos are softer and blend up with just a few pulses.
Tahini adds some traditional flavor here. I don’t add too much myself since it can be a pretty strong flavor so just a couple tablespoons is good.
Lemon Juice just a bit to brighten the flavors and enhance the nutty flavor of the chickpeas.
Garlic because of course garlic. I use garlic powder here.
Olive Oil is an optional addition. It can make the hummus smoother and with a “mouth feel” that many like. I don’t think this needs much additional oil, but I did add just a bit.

Easy to Make!

This Mango Jalapeño Hummus couldn’t be easier to make if it tried. Just add all the ingredients to a food processor or high-speed blender and puree until it reaches your desired texture. I like super smooth hummus so I use my VitaMix and blend it until its silky. That said, traditional hummus has more texture and is wonderful, too.

Storing Hummus

Most plant-based dishes are forgiving if you don’t get them in the fridge right away. Not so with hummus. I’ve found hummus will go sour from only sitting out for a couple of hours. So put your leftover hummus into an airtight container and put in the fridge for up to three days.

Can I Freeze Hummus?

Yes! You can freeze hummus! Freezing extends its shelf life for up to four months. Store it in an airtight container, leaving some space for expansion. Thaw in the refrigerator overnight and stir well before serving to maintain its creamy texture and flavor.

Yield: 2 cups

Mango Jalapeño Hummus

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Mango Jalapeño Hummus blends sweet mangoes with spicy jalapeños, creating a unique, bold flavor that's perfect for dipping or as a vibrant spread on any dish.

Prep Time 5 minutes

Total Time 5 minutes

Ingredients

• 15 oz can garbanzo beans/chickpeas (drained, reserve some of the bean liquid for blending as needed)
• 1/2 cup canned or fresh mango
• 2 tablespoons lemon juice
• 2 tablespoons tahini
• 2 tablespoons olive oil (optional)
• 1 teaspoon garlic powder
• crushed red pepper flakes to taste
• salt to taste
• 1/4 cup canned jalapenos

Instructions

1. Place all ingredients, except the jalapeños, into a food processor or blender and purée until smooth and creamy. Add a small amount of the reserved bean water for a thinner hummus. Adjust the salt to taste if needed.
2. Last, add the jalapeños into the food processor or blender and pulse a few times to chop and distribute them. Leave a little bit of texture.
3. Add a few chunks of mango on the top, if desired.

Nutrition Information:

Yield:

20

Serving Size:

2 tbsp
Amount Per Serving: Calories: 54Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 108mgCarbohydrates: 6gFiber: 2gSugar: 1gProtein: 2g

Lisa Viger Gotte

Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.