Coconut Hummus
Author: Ilene Godofsky
Recipe type: appetizer
Cuisine: vegan, gluten-free
Prep time:
Total time:
Serves: 10
- 1.5 cup cooked chickpeas (or 1 can)
- ¼ cup coconut butter
- ¼ brown rice syrup
- ⅛ tsp salt
- ¼ cup coconut milk
- optional toppings- extra coconut butter and shredded coconut
- Combine all ingredients in blender or food processor until smooth. Add more coconut milk if needed to make smooth.
- Drizzle with extra coconut butter and sprinkle shredded coconut on top.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2014/08/20/coconut-hummus/
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