White Bean Hummus with Coconut Yoghurt

1 can (400g) cannellini beans

½ cup Cocobella Coconut Yoghurt – Natural

2 tbsp. tahini

2 tbsp. lemon juice

1 tsp. of garlic, crushed

2 pinch Himalayan salt + cracked black pepper

Total time: 15 minutes

Serves: 3-4

Blend all ingredients in a high speed blender until smooth.

Transfer to a bowl and cover. If you have time, let your hummus sit in the fridge for a few hours (or overnight) to develop the flavours.

Garnish with smoked paprika and serve with raw veggie sticks and corn chips.