Herbed Coconut Hummus

Adding fresh coconut meat to hummus gives it a silky smooth, creamy finish that really complements the traditional ingredients of chickpeas, garlic, and citrus.

Level: Easy


  • 1/2 c. dried chickpeas, soaked overnight, drained, and rinsed
  • 1/4 c. cilantro leaves
  • 1/2 c. fresh coconut meat, chopped
  • 1-inch piece fresh ginger, peeled and minced
  • 2 large cloves garlic
  • 2 tbsp. tahini
  • 3/4 c. olive oil
  • 1/4 c. lime juice
  • 3 tsp. coconut aminos
  • 2 tsp. 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.
  2. 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.
  3. Place the chickpeas in the bowl of a food processor.
  4. Add the cilantro, coconut meat, ginger, garlic, tahini, olive oil, lime juice, coconut aminos, sea salt, and a few grinds of black pepper.
  5. Process until puréed and smooth, about 1 minute. Taste and add more aminos, if needed.
  6. Serve immediately with vegetables, crackers, or bread.

Reprinted with permission from The Whole Coconut by Nathalie Fraise, copyright © 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC.

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