I love me some good hummus– there’s nothing like cracking open a brand new container of Sabra roasted red pepper hummus. Creamy, flavorful, thick, just the way me likes. I don’t know about you, but whole made is indeed tasty and so much better on your wallet. It also benefits in the protein, fat, and fiber content!
While I loved the dessert hummus, I wanted to put my own spin on the sweet hummus and combine my favorite ingredients and spices together.
As you may know, I absolutely love coconut– there’s hardly a day where I go without consuming coconut. Coconut was a must in the hummus, and I decided to roll with a tropical theme, so I added cocoa, lime and a few other yummy spices.
Coconut and chickpeas- need I say more?
Coconut- Lime Hummus~
- 1 can organic garbanzo beans (15.5 oz.), drained and rinsed
- 1/4 cup coconut butter (melted)
- 2 tablespoons coconut oil, melted (or other neutral oil- canola, safflower)
- 2.5 T cocoa powder
- 1 t cinnamon
- 1/4 t sea salt
- Juice of one lime
- 1/4 cup maple syrup (or more to taste)
- Coconut milk, to thin out
- Optional add- in: 1/2 cup shredded coconut
Directions: Combine all ingredients, except shredded coconut and coconut milk in a food processor or blender and blend till smooth. Drizzle in coconut milk to thin out till desired consistency- I did about 1/2 cup.
This is no drippy and buttery hummus, my friends. It’s thick and doughy, similar to the texture of cookie dough.
I love it that way- perfect for wraps, atop oats, eating the whole batch with a spoon... You get the picture!
Edited to add: This hummus does contain lots of coconut- coconut butter, coconut oil, shredded coconut, and coconut milk- so it will harden a bit when put in the refrigerator. Coconut butter and oil are solid at room temperature. To get it soft and doughy again, simply place in oven for a few minutes or warm it up. :)
Off to make a wrap with my new cocoa- nut lime hummus! Happy Tuesday, all.