Thai Coconut Hummus


What you need

  • 1/2 cup chickpeas (either dried and soaked overnight, or canned)
  • 1/4 cup cilantro leaves
  • 1/2 cup defrosted and chopped Copra coconut meat
  • 1 fresh ginger root, peeled and minched
  • 2 large cloves garlic
  • 2 tbsp tahini
  • 3/4 cup olive oil
  • 1/4 cup lime juice
  • 3 tsp coconut aminos
  • 2 tsp sea salt
  • Black pepper
  • Vegetables or crackers for serving

step by step

  1. If using dried chickpeas, place the chickpeas in a medium saucepan with enough water to cover by 1 inch. Bring to a boil over high heat, then reduce the heat to low and simmer, covered, until the chickpeas are tender, about 35 minutes. Pour into a fine-mesh sieve to drain. You can skip this step if using canned chickpeas!
  2. In a food processor, blend the chickpeas, cilantro, coconut meat, ginger, garlic, tahini, olive oil, lime juice, coconut aminos, sea salt and a few grinds of black pepper. Process until fully pureed and smooth, about 1 minute. Taste and add more aminos, if needed.
  3. Serve immediately with vegetables and/or crackers. Keeps a few days in the fridge.

*Adapted from the Whole Coconut Cookbook


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