Coconut Hummus!!

When I was in college I lived with two other ladies and between the three of us we must have gone through at least 4-5 containers of hummus per week. We loved hummus so much that we once threw a potluck party where we whipped up huge batches of homemade hummus and our guests were asked to bring items for dipping.

There’s definitely something magical about the combination of chickpeas, lemon and tahini and I’m all about hummus in it’s most basic form. I’m also very interested in getting creative with my hummus- I’ve shared Chocolate Hummus and Balsamic Roasted Sweet Potato Hummus and today I’m so excited to announce a new Colorful Kitchen recipe series… Project: Hummus Rainbow.

Ok, it might sound a little silly but hear me out. This blog was built on my love for colorful food and I’ve always been a sucker for anything and everything rainbow. I’m setting out to get crazy with hummus and the first Hummus Rainbow recipe that I am SO excited to share is today’s Coconut Hummus!

My friend Mariana recently pointed out that so many of my recipes use coconut ingredients that I should rename my blog “The Colorful Coconut”…I have to admit that name does have a ring to it! It seems only fitting that my first Hummus Rainbow recipe should be coconut-based. I’m pretty excited about how insanely simple the recipe is, yet it has a totally unique taste. I used brown rice syrup (you can also use maple syrup) to sweeten it just a bit but I wouldn’t quite classify it as a dessert. I spread it over crackers and it was the perfect sweet/salty combo.

Ps- This info graphic about dietary restrictions totally cracked me up! I love that the center of the “vegan”, “gluten-free”, “foodie” and “pregnant” venn diagram is hummus!!