Ingredients
2 tins of cooked chickpeas - keep the aquafaba
1 mango - peeled and roughly cut
4 tablespoon tahini
3 tablespoon olive oil
3 tablespoon lemon juice
1/2 teaspoon turmeric powder
2 teaspoon mild curry powder
1/4 teaspoon cayenne pepper
1 teaspoon salt
1 bunch coriander - finely chopped
Directions
1. Drain the chickpeas, reserving the aquafaba (the liquid from the cooked chickpeas, which behaves like egg white).
2. Prepare the mango: slice off the cheeks, score the flesh in a criss-cross pattern without cutting the skin, then scoop out the cubes.
3. In a large blending jar add olive oil, lemon juice, tahini, salt and spices. Add chickpeas and chopped mango and blend on low to medium speed. If the hummus is too dry, add some aquafaba.
4. Transfer the hummus to a serving bowl.
5. Finely chop the coriander leaves and sprinkle over the hummus.