• 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


    • HUMMUS

    • 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
    • TO SERVE

    • 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.

    Imka Webb

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com