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Coconut Hummus


  • Prep Time: 10 Minutes
  • Servings: 1


  • 400g Tinned Chickpeas
  • 3 tbsps Coconut Honey Vinegar
  • 4 tbsps Water
  • 2 tsps Smoked Paprika
  • 10ml Cocofina Organic Coconut Oil
  • Salt and Pepper to taste


Drain the chickpeas and rinse thoroughly under cold running water. Use a hand blender to blend the chickpeas and vinegar. Add the water a tablespoon at a time, blending in between until the mixture is smooth or to your desired consistency. Add the coconut oil along with the salt and pepper and one teaspoon of the smoked paprika then blend again. Spoon the hummus into a serving bowl and sprinkle the remaining smoked paprika over the top.


This pairs beautifully with a Coconut Vinegar Couscous

Our hats go off to artofhealthyliving.com for this delicious dip.

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