Tastes & Travels
Coconut Cilantro Hummus
This fun take on hummus is so bright and fresh - it’s a great dip for veggies or flatbreads, but you can also use as a sandwich spread or in a grain bowl. You can make this a day or two ahead and it just gets better as the flavors combine.
Coconut Cilantro Hummus
Serves 6 to 8
- 1 (15.5 ounce) can chickpeas, rinsed and drained
- 2 cups loosely packed baby spinach leaves
- 1 cup loosely packed cilantro leaves
- 1/4 cup Basbaas Coconut Cilantro Chutney
- 1/4 cup coconut milk
- 1/4 cup extra virgin olive oil
- Kosher salt, to taste
- Hot sauce, to taste
- Combine the chickpeas, spinach and cilantro in a food processor and pulse until chunky.
- Add the Coconut CIlantro Chutney, coconut milk and olive oil and process until smooth and light, 1 to 2 minutes.
- Season with salt and pepper.
- Serve chilled or at room temperature.