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Herbed Coconut Hummus

Herbed Coconut Hummus


  • 1/2 cup dried chickpeas, soaked overnight, drained, and rinsed
  • 1/4 cup cilantro leaves
  • 1/2 cup fresh coconut meat, chopped
  • 1-inch piece fresh ginger, peeled and minced
  • 2 large cloves garlic
  • 2 tablespoons tahini
  • 3/4 cup olive oil
  • 1/4 cup lime juice
  • 3 teaspoons coconut aminos
  • 2 teaspoons sea salt
  • Black pepper
  • Sliced vegetables, crackers, or bread for serving


  1. 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.
  2. Place the chickpeas in a bowl of a food processor. Add cilantro, coconut meat, ginger, garlic, tahini, olive oil, lime juice, coconut aminos, sea salt, and a few grinds of black pepper. Process until pureed and smooth, about 1 minute. Taste and add more aminos, if needed. Serve immediately with vegetables, crackers, or bread.


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