Steps to Make Hummus With Coconut Oil

Decadent Hummus

I drizzled the hummus with coconut milk, and sprinkled it with extra chickpeas and chopped peanuts!

Recipe Summary Decadent Hummus

I have made this recipe for my family for several years now and it never disappoints. My kids take it on ski trips to share with the team and everyone always loves it! They always want to know why our hummus is a dark brown color. It's the olives! The recipe is equally great without the olives and/or feta. Wonderful with pita bread, chips, crackers, or veggies!

Ingredients | Hummus With Coconut Oil

2 (15 ounce) cans garbanzo beans, drained

¼ cup olive oil

¼ cup lemon juice

¼ cup crumbled feta cheese

¼ cup tahini (Optional)

¼ cup sweet chili sauce (Optional)

15 pitted kalamata olives

3 cloves garlic, or more to taste

2 teaspoons dried basil

2 teaspoons ground cumin

2 teaspoons dried dill weed

1 teaspoon salt

1 tablespoon water, or as needed (Optional)

1 tablespoon chopped fresh parsley, or as needed

1 teaspoon olive oil, or to taste

Directions

Blend garbanzo beans, 1/4 cup olive oil, lemon juice, feta cheese, tahini, chili sauce, olives, garlic, basil, cumin, dill, and salt in the blender until smooth. Add water for a thinner consistency. Transfer hummus to a serving bowl and garnish with parsley and drizzle with 1 teaspoon olive oil. Serve warm or cold.

Celery salt can be used in place of regular salt.

Add more olive oil instead of water at the end of blending if desired.

Info | Hummus With Coconut Oil

prep: 15 mins total: 15 mins Servings: 16 Yield: 16 servings

TAG : Decadent Hummus

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