Description
A delicious and creamy coconut hummus that is quick and easy to make, perfect for dipping or spreading.
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained & rinsed
- ¼ cup tahini
- ¼ cup coconut milk (full-fat for creaminess)
- 2 tbsp fresh lemon juice
- 2 tbsp olive oil (plus more for drizzling)
- 1 clove garlic (roasted or raw)
- ½ tsp cumin
- ½ tsp sea salt (adjust to taste)
- ¼ cup toasted coconut flakes (for garnish)
- Pinch of smoked paprika or chili powder (optional, for garnish)
Instructions
- In a food processor, combine chickpeas, tahini, coconut milk, lemon juice, olive oil, garlic, cumin, and salt.
- Process until smooth and creamy.
- If too thick, add 1–2 tbsp more coconut milk or water until desired consistency.
- Taste hummus and adjust seasoning with more salt, lemon, or coconut milk if needed.
- Spoon hummus into a serving bowl.
- Drizzle with olive oil.
- Top with toasted coconut flakes and a light sprinkle of smoked paprika or chili powder.
- Serve with pita bread, veggie sticks, or crackers.
Notes
- Great as a dip, sandwich spread, or tropical twist on mezze platters.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg