Sun-dried tomato hummus

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.

Makes 4 servings

Ingredients

• 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 and 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.

From Coconut Oil: Nature’s Perfect Ingredient. Recipe text © 2015 Lucy Bee Limited.