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Mango hummus

Mango hummus

Prepare a lovely Easter brunch with various fresh salads. Not Easter? This recipe is a fabulous addition to a brunch or party table on any occasion!

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  • 1 mango
  • EAT ME Cayenne Pepper Product photo
    ½ cayenne pepper
  • 400 g chickpeas
  • 1 clove of garlic
  • 5 g flat leaf parsley
  • ½ tsp curry powder
  • ½ tbsp honey or agave syrup
  • Salt and pepper

Kitchen tools

  • Blender or hand blender

Preparation method

  1. Cut the mango into two halves along the stone. Score each half into squares without cutting through the skin. Turn out the halves with your thumb and slice off the cubes. Or use a mango slicer. Purée the flesh in the blender or with the hand blender.
  2. Halve the cayenne pepper lengthwise, remove the seeds. Roughly chop half of the flesh and add to the mango purée. Press the garlic and add to the purée. Drain the chickpeas and add them with the parsley, curry powder and honey or agave syrup. Purée to create a smooth hummus. Season with salt and pepper.

Serving tip: Sprinkle with some pomegranate seeds and finely sliced parsley.


Nutrition value per person/bite

95 kcal
3 g
1 g
0 g
17 g
10 g
4 g

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