Ingredients
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
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
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.
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