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.

Preparation Tip:

The finished mango coconut hummus can be garnished according to your mood, for example with fresh cilantro.

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