The anti-inflammatory super snack that’ll keep you coming back over and over again. I love this version of hummus because its so flavorful, filling and satisfies every craving. Enjoy it on avocado toast, as a dip with veggies, on salads, or by the spoonful!
1 can garbanzo beans, rinsed and drained
1 lime, juiced
1 tbsp curry powder
1 tbsp turmeric
1/4 cup full fat coconut milk
1 tsp tahini
1 tsp olive oil
1 tsp black pepper
1 tsp salt (or more to taste)
In a food processor or high powered blender, add all ingredients.
Blend until you get that perfect hummus consistency.
Store in an airtight container and store in the fridge for up to a week… if it lasts that long!