This week I have been working on a few recipes for the So Delicious and Go Dairy Free Snackable Recipe Contest. Anyone visiting my blog knows I am not completely dairy free, but I do incorporate non-dairy products into my diet and also like to have alternative recipes for people who visit my home who are dairy free. This contest was a great new way to challenge myself to come up with some new snack recipes !
Hummus, while dairy free in its original form, is a great base for many flavors. I wanted to use coconut milk as a substitute for some of the tahini in my recipe, and thought that pairing it with some Jamaican spice would work well. I was very pleased with the results!
This is a fairly large batch hummus recipe, so you can halve or adjust it as you wish. Start with canned beans, or as I did, cook from dry.
On to the recipe!
- 3 cups cooked chickpeas (drained, if using canned)
- 2 large cloves of garlic, peeled
- 1/2 cup tahini
- 1/2 cup coconut milk (such as So Delicious brand culinary coconut milk – original)
- 1/3 cup lemon juice
- 1 tsp salt (you may wish to reduce if using canned beans, start with half and adjust from there)
- 3 tbsp melted coconut oil
- 2 1/2 tsp Jamaican jerk seasoning (I made my own from a blend of thyme, allspice, brown sugar, salt, cayenne and black pepper)
Combine ingredients in a food processor and let it run until everything is fully blended and the hummus is creamy. If you find it too thick at this point, add a little more coconut milk or some liquid from the cooked beans. Adjust seasonings.
Drizzle top with a little olive oil when serving if desired. Serve with vegetables pita bread wedges or other dippers of your choice.