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Hummus Duo – Coconut Milk-Ginger, and Cilantro



Hummus is a very nutritious and easy to make appetizer. It is great for large parties.

Yields about ¾ cup of each flavor


  • 1 ½ cup (1 can) garbanzo beans
  • ¼ cup tahini
  • Juice of 1 lemon
  • 1/3 cup unsweetened coconut milk
  • 1 clove of garlic, chopped
  • 1 teaspoon ginger (finely chopped)
  • 1 tablespoon extra virgin olive oil
  • Sea salt
  • 1 cup cilantro, roughly chopped


In food processor, add garbanzo beans, tahini, lemon juice, coconut milk, garlic and ginger. Process until smooth, about 45 seconds. Add olive oil and process for an extra 30 seconds. Season with sea salt and transfer to a bowl.

Divide mixture in equal parts, and return half to food processor. Add cilantro and process until smooth, about 20 seconds. Transfer to a bowl.

Serve Coconut-Ginger Hummus and Cilantro Hummus side-by-side with pita chips or pita bread.


Hummus is so easy to make and I guess not that many people know that. This version has a little South American twist with the addition of coconut milk, ginger and cilantro. It is nutritious, high in protein and it makes a great spread for sandwiches (much better for you then mayo – which is the opposite of “good for you” food.)

Before serving, sprinkle 1 teaspoon of paprika on top of Coconut-Ginger Hummus for garnishing.

Tahini is sesame seed paste and it can be found at Middle Eastern markets or at the international section of major grocery stores.

This recipe can be made one or even two days before served and left-overs can be stored in the fridge for up to 5 days.


Cilantro Hummus.


Coconut-Ginger Hummus garnished with paprika.

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