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Mango hummus

The perfect summer dip! It’s so fresh and sunny looking! Not to mention perfect with crackers, carrots, celery, and so much more!

Serves: 4


  • 1 can of chickpeas, drained, rinsed.
  • 1/2 a mango, peeled, cubed.
  • Juice of 1/2 a lime.
  • Sea salt to taste.
  • 1 tsp curry powder (or cumin).
  • 1 tbsp tahini.
  • 3 tbsp water.
  • 1/2 tsp ground turmeric.
  • 1 garlic clove.


Boil the chickpeas in a pot of water for about 10-15 minutes. Then add to a food processor with the mango, lime juice, salt, curry powder, tahini, water, and garlic. Blend until smooth and creamy. Top with more cubed mango and sesame seeds!


Published by Healthy little vegan

Lilee is a self taught cook who loves making vegan food with a healthy twist. She can be found cooking up recipes with her rabbits in Florida.

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