Recovery food.
That’s what I’m dubbing this Mango Sriracha Hummus. Because I don’t know about you but I had a few too many delicious Easter foods yesterday and I’m in full on “bounce right back” mode for the coming week. How was everyone else’s weekend? Did the Easter bunny come and visit? Did you eat just as much delicious food as I did?
We had a lovely weekend catching up with both of our families and many hometown friends. It’s always such a whirlwind trip when we head north for just the weekend, but it’s so worth it. We squeeze in seeing as many people as we can every time!
I think I’ve mentioned this before, but one of my favorite things about cooking is tasting something that is amazingly delicious (say, a dish at a restaurant or a some sort of store-bought item) and then interpreting it into my own homemade recipe. Not only does this allow me to control EXACTLY which ingredients go into the dish, but then I can also make it as often as I’d like! It’s a win-win situation.
This Mango Sriracha Hummus is just that type of dish. We were over at my brother and sister-in-law’s house the other weekend and they had bought a Mango Sriracha Hummus from the grocery store that was such a perfect mix of sweet and spicy flavors. I love me a good hummus (as evidenced by this Pumpkin Curry Hummus I posted a while back) so I was immediately inspired to recreate it on my own.
And it was so easy! We simply add chunks of fresh mango into our typical chickpea-tahini-garlic-olive oil mixture as well as a few dashes of sriracha (or more, depending on how spicy you want the hummus to be.) I used a food processor as I find this more easily lends the creaminess I’m looking for in my hummus, but you could also use a high-powered blender.
Because the mango adds a little bit of extra moisture, we drizzle the olive oil in last, as we’re whirring the food processor, just enough to give the hummus the perfect, perfectly dippable, consistency.
We serve our Mango Sriracha Hummus the same way we’d serve any hummus, with tortilla chips, pita chips, and/or any assortment of fresh vegetables. It’s the perfect healthy snack as we’re recovering from a fun holiday weekend, and the perfect kick-off to a week of clean eating for me and the future hubs. Do I have any other brides-to-be out there? What are your favorite healthy snacks as your prepping for the big day? I’m always looking for more ideas!
- 1 15- ounce can garbanzo beans drained and rinsed
- ½ cup fresh mango diced
- 1 clove garlic minced
- 1 tablespoon tahini
- 2 teaspoons sriracha
- Juice of ½ a lemon
- ¼ teaspoon cayenne
- 5 tablespoons olive oil
- Salt & pepper to taste
- Combine all ingredients up to the cayenne in a food processor. Run food processor until mixture begins to combine. With the food processor running, slowly stream in the olive oil until the mixture reaches the desired consistency. Add salt and pepper as needed and pulse to combine. For best results, chill for at least 15-20 minutes before serving.
A big bowl of wholesome deliciousness.
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