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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
    1. Hot sauce, to taste
    2. Combine the chickpeas, spinach and cilantro in a food processor and pulse until chunky.
    3. Add the Coconut CIlantro Chutney, coconut milk and olive oil and process until smooth and light, 1 to 2 minutes.
    4. Season with salt and pepper.
    5. Serve chilled or at room temperature.