Ingredients:

  • 1 (15-ounce) can chickpeas, drained (reserve liquid)
  • 1/2 cup full-fat coconut cream (thick part of the can)
  • 1/4 cup tahini
  • 2 tablespoons fresh lime juice
  • 1 medium garlic clove
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon fine sea salt
  • 2–4 tablespoons ice water or reserved aquafaba
  • 2 tablespoons toasted unsweetened coconut flakes (for garnish)
  • Drizzle of extra virgin olive oil (for serving)
  • Pinch of chili flakes (optional, for garnish)

Instructions:

  1. Open the can of full-fat coconut milk without shaking it. Scoop out the thick, solidified cream layer from the top; measure out 1/2 cup.
  2. Place the drained chickpeas, coconut cream, tahini, lime juice, garlic, cumin, and salt into the food processor bowl.
  3. Process for 1 minute. Stop the machine and thoroughly scrape down the sides of the bowl.
  4. Process for another 2–3 minutes, adding the ice water (or reserved aquafaba) one tablespoon at a time, until the mixture is incredibly smooth and light.
  5. Taste the hummus. Add more salt or lime juice as desired.
  6. Transfer the hummus to an airtight container and chill for at least 30 minutes to allow the flavours to meld.
  7. Serve by spooning the chilled hummus into a shallow bowl. Create a well in the centre, drizzle generously with olive oil, and sprinkle with toasted coconut flakes and chili flakes.