Adding fresh coconut meat to hummus gives it a silky smooth, creamy finish that really complements the traditional ingredients of chickpeas, garlic, and citrus.
- 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
- 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.
- Place the chickpeas in the bowl of a food processor.
- Add the cilantro, coconut meat, ginger, garlic, tahini, olive oil, lime juice, coconut aminos, sea salt, and a few grinds of black pepper.
- Process until puréed and smooth, about 1 minute. Taste and add more aminos, if needed.
- 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.