By Devi Poojari
A marriage between two beloved condiments, this deliciously vibrant green hummus has a herby kick from the chutney, creating an explosion of flavour, celebrating the best of both worlds.
¼ cup cooked chickpeas 1 cup fresh coriander leaves ½ cup mint leaves 4 green chillies ½ teaspoon cumin powder 6 cloves garlic 4-5 pieces raw mango 1 tablespoon tahini Juice of 1 lemon 3 tablespoons olive oil Salt, to taste
Add all the ingredients to a blender jar and grind to a smooth, thick paste.
Add a quarter cup of water to make it creamy and airy.
Check for seasoning and adjust, if necessary and serve with lavash, chips, nachos, etc.