Sweet coconut, yoghurt and ginger hummus

May 4, 2017
Sweet coconut, yoghurt and ginger hummus

You may be a little sceptical about sweet hummus – I was too – until you give it a try. Make a batch to serve with fruit in the mornings for an extra nutritional kick – it’ll last about 4 days in a sealed jar in the fridge. 

Sweet coconut, yoghurt and ginger hummus

Serves: 4 - 6
Cooking Time: 20 mins



  • 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

  • fresh fruit of your choice
  • mint leaves (optional)
  • coconut, halved and drained (optional)



Place all of the hummus ingredients in a blender and blitz until smooth. Taste and add a little more of the ginger syrup or honey, if you prefer it sweeter. Serve topped with fruit and fresh mint. Serve in half a coconut, if desired.

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