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White Bean Hummus with Coconut Yoghurt

  • Total: 15 mins
  • Serves: 3-4


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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