52 Weeks of Hummus //Healthy //Herbs //Potager //Recipes
Mango Turmeric Hummus
May 20
3 min read
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A Tropical Hummus Treat
One of my favorite fruit to enjoy is a decadent ripe mango. My mouth is watering just thinking about the sweet sticky juice and rich flesh. Combining mango with heart-healthy turmeric, this hummus recipe is a sweet version of the savory classic. Great as a stand alone option, I also enjoy pairing this hummus in protein bowls with quinoa, flaky fish, and lots of fresh veggies.
The Modern Potager Kitchen Garden
The joy of the modern potager is getting to expand your culinary skills and make restaurant-quality meals at home. Picking fresh ingredients from the garden and turning them into something that awakens your tastebuds and thrills is really what life is all about.
It should come as no surprise that I have a high appreciation of historical foods as an heirloom gardener. One of the oldest and most historically relevant dishes in human history is hummus.
And I could eat hummus morning, noon, and night. On its own with fresh flatbreads, alongside eggs, or loaded with roasted veggies. It’s this love of hummus that led Matthew to adamantly state, “You cannot survive on hummus and cucumbers alone.” As we shared a plate of one of my favorite variations, roasted red pepper hummus, with radishes, cucumbers, and herbs from the showcase garden, the challenge of his statement kept dancing in my mind.
While it made me laugh in the moment, the notion that I could not survive off such a healthy dietary staple sent me down a path of cultural exploration and adventures in the kitchen for weeks on end. I wanted to understand the lore surrounding hummus and its impact upon the world. And truth be told, I wanted to discover if one could survive on hummus without getting bored.
In short, I’ve accepted the challenge to explore all that hummus has to offer in both traditional and new ways with the help of some fantastic local chefs, food bloggers, and a little creativity. Together, we’ll make a year’s worth of delicious hummus variations—52 recipes that feature the best of seasonal produce and pantry essentials.
We’ll test various cooking techniques, discussing the pros and cons of each method to achieve multiple results. While some chefs swear by using dried chickpeas and removing the skins, today’s high-powered blenders make quick work of tinned beans with their skins intact.
THE HISTORY OF HUMMUS
The earliest known origins of hummus date back to the 13th century, with several cultures claiming the creation of the savory dip. Yotam Ottolenghi, chef and cookbook author, writes about the hummus wars in his book “Jerusalem: A Cookbook.” But Israel isn’t the only country where people argue over the best hummus recipe. Palestinians, Egyptian Arabs, Greeks, and other Middle Eastern and Mediterranean countries also declare hummus as their dish, each region adding its own nuances.
The essence of the classic hummus recipe are chickpeas, tahini, lemon juice, and salt. As cooking methods have changed over the centuries, the textural preferences and techniques used to create the creamiest dip have altered the base recipes.
MANGOES: A SACRED FRUIT
Originating in India over 4,000 years ago, mangoes are regarded as a sacred fruit by many South Asian cultures. Vast trade networks brought mango groves throughout the historic Persia, South America, and Africa.
Mango trees start bearing fruit after 5-6 years and often live and produce fruit for up to 300 years. It takes around 120 days to transform from tiny flower to ready-to-eat superfruit, containing over 20 different vitamins and minerals.
The paisley pattern, developed in India, is based on the shape of a mango and are a symbol of love.
Mango Turmeric Hummus
Makes approximately 1 1/2 cups of fresh hummus | 4 servings
Inspired by + Created from years of making hummus
Ingredients
1 1/2 cups hydrated garbanzo beans/chickpeas (this is approximately 1 can), drained (reserve water brine)
2 tablespoons tahini (sesame paste)
1/2 cup ripe mango (can use frozen too)
1 teaspoon ground turmeric
1 tablespoon lemon juice
1/2 teaspoon freshly cracked pepper
Pinch of sea salt
Glug of really good extra virgin olive oil
Really good extra virgin olive oil
Flaky sea salt
1/2 teaspoon fresh mint, minced
1/2 teaspoon fresh cilantro, minced
Dusting of turmeric + freshly cracked pepper
1) Drain the hydrated garbanzo beans reserving the liquid to help thin the hummus, as needed. Place in a high-powered blender with tahini, mango, turmeric, ground pepper, and a small pinch of sea salt. Blend at high speed until smooth, scraping down the sides if needed. If the mixture is not blending well, add 1-2 teaspoons of reserved bean liquid to help thin. Add one circle of olive oil (about 2 teaspoons) and blend again.
4) Place hummus in a shallow bowl. Garnish with mint and cilantro. Dust with turmeric, pepper, and flaky salt for extra visual appeal.
Serve the hummus with warm flatbread, carrots, and radishes. Excellent in healthy protein bowls.
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