Sun-dried tomato hummus

Sun-dried tomato hummus

By
From
Coconut Oil: Nature’s Perfect Ingredient
Makes
4 servings

I adore hummus and eat it with so many things, from bread and olives to chicken, carrots, salads – the list is endless… This hummus keeps for a week in the fridge, but remove it to room temperature an hour before eating, or the coconut oil will cause it to go hard. Stir it well before serving, maybe adding a little more lemon juice.

Ingredients

Quantity Ingredient
1 x 400g tin chickpeas, drained and rinsed
20g lucy bee coconut oil
60g tahini
1 garlic clove, finely chopped
50g sun-dried tomatoes
50ml lemon juice
himalayan salt
ground black pepper

Method

  1. Place all the ingredients in a food processor, with salt and pepper to taste, and blend until smooth. Serve, topped with a drizzle of olive oil, some toasted pine nuts and a shake of paprika, if you like.
Tags:
coconut oil
healthy
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