Heavenly Hummus Recipe

How to make it

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• In a blender, pour in the softened Coconut Cream Concentrate, garlic - (before chopping the garlic, remember to slice the clove lengthwise and remove the center pith, especially if it is green, to avoid any bitterness!)
• and add cooked, drained chana dal or garbanzo beans (the chana dal makes a much more delicate tasting finished dish but the garbanzo beans are fine if you don't have the exotic handy in your pantry).
• Next, pour in the melted coconut oil; sprinkle the Salt over the center, then the water.
• Turn on the blender to pulse it, stopping the motor and using a rubber spatula to move the lumpy bits to the center before turning it back on and process on and off until completely smooth.
• You may add lemon juice to taste if you prefer your hummus lemony.
• Serve immediately.
• If you are going to serve this later you may have to add some water to bring the hummus back to the desired consistency.
• Serve as you would hummus - with vegetable crudités, corn chips, as a sandwich spread, mixed in with spaghetti and topped with lentils, or just straight from the bowl with a spoon!
• If your measuring of the coconut cream concentrate is on the generous side it will be too thick and you will have to compensate with additional water.