Sweet coconut, yoghurt and ginger hummus – Food & Home Magazine
Taste the unexpected with sweet coconut, yoghurt, and ginger hummus. Perfect for a fruity breakfast boost.
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Ingredients
- <h3>HUMMUS</h3>
- 1 x 400g tin chickpeas, drained and rinsed
- 150ml coconut cream
- 6 pieces preserved ginger
- 30ml (2 tbsp) syrup of preserved ginger/honey
- juice of 1 lime/naartjie
- 130g full-cream plain yoghurt
- tiny pinch salt
- <h3>TO SERVE</h3>
- fresh fruit of your choice
- mint leaves (optional)
- coconut, halved and drained (optional)
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