Coconut Hummus

Two obsessions combined to make a new favourite, how did I not see this coming.

I could eat hummus all day everyday, literally. Dipped with veggies, crackers or used as a spread, I always have a tub in the fridge best used for a quick snack or lunch. Roasted garlic, basil, spicy, avocado, beet, olive, lemon dill, caramelized onion, roasted red pepper, the varieties goes on and on. It’s so tempting to pick up the newest tub at the local grocer but trust me when I say that you can easily whip up a batch that’s healthier for you and in my opinion, more delicious.

Take these staple ingredients to make a regular hummus and then add in something above and beyond to jazz it up. Have fun with it, you really can’t go wrong!

The staples:

  • 1 can of rinsed chickpeas
  • juice of a half-full lemon
  • 1-3 garlic cloves
  • 1/3 cup tahini
  • 1/3 cup olive oil
  • 1 tsp cumin
  • water for consistency
  • salt and pepper to taste

With this recipe, I decided to try and mimic My Little Chickpea Thai Coconut Hummus (yes I sometimes buy hummus out of sheer laziness or to be inspired). And I did better than! 🙂

Coconut Hummus Ingredients

Coconut Hummus is quite similar to my regular hummus, except I reduced the olive oil to 2 tbsp and added 3 tbsp of coconut oil + 1/2 cup of unsweetened coconut flakes + 1 tsp of cayenne for some heat. Throw everything into a blender or food processor and you’re done. Finish it off with some chopped jalepeno and coconut. Yum!

Coconut Hummus

Nutrient Fact: Adding hummus to your diet can help regulate your digestive system, reduce risk of heart disease and cancer, and help with weight management.