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Caribbean Hummus

Caribbean Humus

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.

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