Homemade Hummus with Coconut Milk

by Courtney Rappe

Homemade Hummus with Coconut Milk

Prep Time: 15 minutes
Yields: about 2 cups


Ingredients:
1 can chickpeas, rinsed and drained
¼ cup light coconut milk
2 tablespoons olive oil
1 tablespoon tahini
1 tablespoon lime juice
1 teaspoon lime zest
1½ teaspoons Fire & Flavor Chicken Rub
½ teaspoon salt or to taste
Cayenne pepper to taste
Flat leaf parsley and pomegranate seeds to garnish

Flat bread and vegetables to serve

FIRST  Combine chickpeas, coconut milk, oil, tahini, and next three ingredients in a food processor and process until smooth. Season to taste with salt and cayenne pepper.

LAST  Spoon hummus onto a platter, garnish with fresh parsley leaves, pomegranate seeds, and a drizzle of olive oil. Serve with flatbread, crackers, or fresh vegetables.


This entry was posted in Vegetables & Sides

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