From our family kitchen
Cacao and Creamed Coconut Hummus
Published
Preparation Time: 5 minutes
Cooking Time: None
Serves: 6 - 8
Allergy Information: Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegan, Vegetarian
Ingredients
- 3 tsp. Coconut Sugar
- 75ml water
- 1 x 400g tin chickpeas, drained and rinsed
- 2 heaped tbsp. Cacao Powder
- 2 tbsp. Creamed Coconut, melted
- 1 tbsp. sacha inchi oil or olive oil
- A pinch of Lucy Bee Himalayan Salt, ground
- 1 tsp. vanilla extract
Method
- In a small bowl, mix the Coconut Sugar with water until it dissolves, then add this along with all of the remaining ingredients to a blender. Blend until fully combined - you may need to scrape down the sides half-way through to help incorporate it all.
- Taste test and adjust accordingly – add more Cacao Powder for a richer chocolate taste; more water for a thinner consistency; more Coconut Sugar for a sweeter spread; and more sacha inchi oil l for a nuttier flavour.
- Serve with fresh fruit, such as apples, bananas and strawberries, or use as a spread on toast.
- Store covered, in an airtight container, refrigerate and consume within 5 days.
Enjoy!
The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story