Creamy 5-Minute Coconut Hummus Recipe You’ll Crave

Let me tell you about the day I fell in love with coconut hummus – it was completely by accident! I was making my regular hummus one afternoon when I realized I’d run out of olive oil. Desperate, I grabbed a can of coconut milk from the pantry and crossed my fingers. The result? Absolute magic. The coconut adds this subtle sweetness that plays so well with the garlic and lemon, creating the creamiest, dreamiest hummus you’ll ever taste. And the best part? You can whip it up in about 5 minutes flat. Trust me, once you try this coconut hummus, you’ll never go back to the plain old stuff again!

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Why You’ll Love This Coconut Hummus

Let me count the ways this hummus will steal your heart:

• Creamy dreaminess: The coconut milk gives it the silkiest texture you’ve ever dipped a pita into
• That special something: The subtle coconut sweetness makes this hummus anything but ordinary
• Speed demon: You’re literally 5 minutes away from hummus heaven (I’ve timed it!)
• Crowd-pleaser: Works as a dip, sandwich spread, or even salad dressing – I’ve used it all ways
• No fuss, all flavor: Just toss everything in the food processor and let it work its magic
• Diet-friendly: Naturally vegan and packed with plant-based protein from those mighty chickpeas

Seriously, this is the hummus recipe that made my cousin – who “hates coconut” – go back for thirds. That’s saying something!

Coconut Hummus Ingredients

Here’s what you’ll need to whip up this tropical twist on classic hummus:

• 1 can (15 oz) chickpeas – drained and rinsed (save that aquafaba for another recipe!)
• 1/4 cup coconut milk – the full-fat kind for maximum creaminess
• 2 tbsp tahini – my secret for that rich, nutty base
• 2 cloves garlic – minced (or more if you’re feeling brave like me)
• 1 tbsp lemon juice – fresh squeezed makes all the difference
• 1/2 tsp salt – I use kosher, but any will do
• 1/4 tsp cumin – just enough to add depth without overpowering
• 2 tbsp olive oil – the good stuff for drizzling in
• 1 tbsp shredded coconut (optional) – for that extra tropical crunch on top

See? Nothing fancy – just simple ingredients that transform into something magical in your food processor!

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How to Make Coconut Hummus

Okay, let’s dive into making this dreamy coconut hummus! Don’t worry – it’s so easy you’ll have it memorized after one try. Here’s exactly how I do it:

Step 1: Blend Base Ingredients

Toss your drained chickpeas, coconut milk, tahini, garlic, lemon juice, salt, and cumin into the food processor. Now, here’s my trick – pulse it a few times first to break everything down before letting it rip. Scrape down the sides halfway through (this makes all the difference!). Blend until it’s completely smooth – you shouldn’t see any chickpea bits left. The smell at this point? Absolute heaven.

Step 2: Adjust Consistency

With the processor running, slowly drizzle in your olive oil through the chute. This gradual addition helps create that signature creamy texture. If it still seems too thick (I like mine dip-able), add more coconut milk a tablespoon at a time until perfect. Taste and adjust salt or lemon here too – your call!

Step 3: Garnish and Serve

Transfer to your prettiest bowl and sprinkle with shredded coconut for that tropical flair. I love serving it slightly chilled – the flavors really pop when it’s not straight from the fridge. Though let’s be real, I’ve eaten it straight from the processor more times than I’d like to admit!

Coconut Hummus Tips for Success

After making this hummus more times than I can count, here are my foolproof tips for perfect results every time:

• Taste as you go: Start with less salt and lemon juice – you can always add more after blending but can’t take it out!
• Scrape often: That stubborn chickpea paste on the sides? Gets blended in best when scraped down mid-process.
• Don’t over-blend: Once smooth, stop! Too much processing can make it gluey rather than creamy.
• Store it right: Keeps beautifully in the fridge for 5 days – just press plastic wrap directly on the surface to prevent drying.
• Revive leftovers: If it thickens in the fridge, stir in a splash of coconut milk or water to bring back that dreamy texture.

Trust me, these little tricks make all the difference between good hummus and “oh-my-gosh-what-is-this-magic” hummus!

Coconut Hummus Variations

One of my favorite things about this recipe? How easily you can make it your own! Here are some delicious twists I’ve tried (and loved):

• Spice it up: Add a pinch of cayenne or smoked paprika for heat
• Roasted red pepper: Blend in half a roasted pepper for vibrant color and sweetness
• Herb garden: Fresh cilantro or basil give it a bright, summery vibe
• Nut-free option: Swap tahini with sunflower seed butter (my niece’s allergy-friendly favorite)
• Tropical twist: A tablespoon of pineapple juice makes it extra island-inspired

The possibilities are endless – what will you try first?

Serving Suggestions for Coconut Hummus

Oh honey, this coconut hummus is ridiculously versatile! Here’s how I love serving it:

• Classic dip: With warm pita wedges and crunchy veggies (carrots and bell peppers are my go-to)
• Sandwich superstar: Spread thick on sourdough with avocado and sprouts – trust me on this combo!
• Party perfect: As the centerpiece of a Mediterranean mezze platter with olives and feta
• Breakfast twist: Swiped on toast with sliced banana – sounds weird but it’s oddly delicious
• Salad dressing: Thin with a bit more coconut milk and drizzle over grain bowls

Seriously, once you start finding ways to use this easy appetizer, you’ll put it on everything! Try it with some Mediterranean marinated cauliflower salad for a delightful pairing.

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Coconut Hummus FAQs

Got questions? I’ve got answers! Here are the coconut hummus questions I get asked most:

Coconut Hummus Nutrition

Here’s the scoop on what’s in this delicious dip (per 1/4 cup serving):

• 120 calories – lighter than you’d think for something this creamy!
• 8g fat (3g saturated) – hello, good fats from coconut and olive oil
• 3g protein – thanks to those mighty chickpeas
• 3g fiber – keeps you full and happy

(Note: Nutrition values are estimates based on the ingredients I use – your exact numbers might vary slightly!)

Alright, my fellow hummus lovers – now it’s your turn! Whip up a batch of this coconut hummus and make it your own. Did you add a pinch of cayenne for heat? Mix in some roasted red peppers? I want to hear all about your delicious experiments in the comments below. This recipe is too good not to share – tag a friend who needs this tropical twist in their life! Now grab those chickpeas and get blending…your taste buds will thank you!