Humus is a very nice side dish for a lot of oriental dishes. I still have not got a good recipe for classic humus, though I do experiment a lot with other versions. This one is a very refreshing fruity one. Its great on its own, but also distinct enough to be served in combination with traditional humus.

Ingredients

Base:

• 250g cooked chickpeas
• 50g water
• 20g olive oil
• 10g fresh lemon juice
• 3g mango hot sauce
• 3g salt

Optional:

• 1 small garlic clove
• 1 tbsp sesame seeds
• a few mint leaves

Instructions

Lets start with the optional ingredients today. All of those options are great together, though depending on what you want to archive you might want to skip out of one or two of them. Usually tahini (sesame paste) is a key ingredient in humus. However, if you want to go for a very fresh humus (maybe in addition to a traditional one) I would skip out on the sesame seeds. This will alter the taste quite a bit and will lead to a more separate and refreshing humus. To increase this effect you can use a few mint leaves. Do not add them to the humus directly, we do not want to blend the leaves. Instead measure the 50g of water and rub the leaves, submerged in the water, between your fingers. This will extract a lot of minty taste. Remove the leaves before adding the water to the blender. The garlic is totally up to taste. I usually decide if I want it dependent on what type of dish I serve the humus with.

Once you know what optional ingredients you want to have start by preparing the wanted ones. Blend the garlic clove and sesame seeds in your blender for a bit. They do not have to be super smooth yet. Infuse the water with the mint leaves (as described above). Remove the leaves and add the water and all base ingredients. Blend until you reach the wanted consistency.

Note: usually humus is very smooth. However, I do enjoy a bit of consistency, so I stopped blending a bit early.