Mango Coconut Hummus
For the mango coconut hummus, first rinse 250 grams (at least 12 hours) of soaked chickpeas and simmer in fresh water for 1.5 to 2 hours. Strain the cooked chickpeas. Peel and chop the mango and garlic and squeeze the lemon. Blend all ingredients with a hand blender until creamy. Serve the mango-coconut hummus.