(Note: this post was originally published on June 23, 2019. It has since been updated with a modified recipe and new photos.)

A Tropical Coconut Hummus for Summer

If you're familiar with this blog, you'll know that I'm a huge fan of unique and seasonal hummus variations. There's vibrant Green Goddess Hummus for spring, cozy Pumpkin Hummus for fall, festive Maple Sea Salt Hummus with Pomegranate for the holidays, nourishing Golden Superfood Turmeric Hummus for winter, and many more. For summer I have Babagahummus (a hybrid of baba ganoush and hummus), but I wanted to create a recipe with a distinctly tropical vibe. This Hawaiian-inspired coconut and lime hummus is it.

This non-traditional hummus riff is bursting with decadent coconut, vibrant lime, crunchy macadamias, and fresh mint. It's inspired by some of my favorite ingredients from Hawaii and is perfect for a summer party, BBQ, or picnic. I can't wait for you to try this tropical dip.

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Flavors from Hawaii

This coconut and lime hummus celebrates some of my favorite flavors from Hawaii, where Dave and I spend time every winter. Limes grow beautifully there, and we use local limes in everything from salad dressings to guacamole to cocktails. Although lemon juice is commonly added to hummus to give it freshness, lime juice serves the same function and gives this tropical dip a distinctly beachy vibe.

The star of the show, however, is the coconut. In hummus, the fat traditionally comes from tahini. For this version, I've replaced about half of the tahini with indulgent, fragrant coconut cream. The end result is still rich and smooth, but has such a distinctive Pacific island flair.

Don't forget the garnishes! To further highlight Hawaiian ingredients, I like to finish this coconut hummus with crunchy macadamias, fresh mint, and some lime zest. This combination creates a beautiful balance of crunchy and creamy textures, as well as indulgent and fresh flavors.

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A Note About Tahini (+ a Tahini Discount)

Although coconut is a central flavor in this recipe, the tahini is also important. Accordingly, I suggest getting a high-quality, artisan tahini. Many store brands are bitter, grainy, or gloppy. I always use the tahini from Seeds of Collaboration, which is slightly sweet, subtle, and incredibly smooth and creamy. Use the code ROGUE at check-out to get 20% off your order.

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Coconut Lime Hummus Variations

There are a lot of ways to make this tropical dip work for you. Most importantly, if you like some heat, add a few pinches or more of cayenne; it goes beautifully with both coconut and lime.

In terms of batch size, this recipe is for a large, party-ready batch of hummus (using two cans of chickpeas); it will serve 6-10 people as an appetizer. You can easily make a half-batch (using one can of chickpeas) if you're serving fewer people.

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Make-Ahead Tips

This easy coconut hummus is very make-ahead friendly. Make the hummus up to two days ahead of time and store it in the fridge in a tightly sealed container. When ready to serve, transfer the hummus to a serving bowl and garnish. Note that the coconut cream will harden as it sits in the fridge, so you might need to allow the hummus to warm up for 15 minutes before it returns to its creamy texture.

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Ingredients and Substitutions

Here's what you'll need for this tropical dip recipe, as well as some thoughts, tips, and possible substitutions. If you make any substitutions, I'd love to hear about it in the comments section below.

• Chickpeas
• Tahini. Seeds of Collaboration is the only tahini I ever use because it's the absolute best. Remember to use the code ROGUE at check-out to save 20%.‍
• Coconut cream. This is the solid cream that rises to the top of a can of full-fat coconut milk. You can either use coconut milk and spoon the cream off the top or use a can of coconut cream.‍
• Salt
• Fresh lime. You'll use both the zest and the juice. Remember to zest the lime first before cutting it open to juice. Using both the zest and the juice provides double the tart, vibrant flavor to this lime hummus.‍
• Roasted salted macadamias
• Fresh mint

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Closing Thoughts

What will you do with this coconut hummus? The options are endless! We love it with tortilla chips or plantain chips, and of course lots of fresh veggies; that combination makes for a great (and still nourishing) happy hour snack. It's also divine scooped onto a tropical salad or spread onto a sandwich.

I think this recipe is great proof that "hummus" can be a fabulous blank canvas for different flavors. While of course this tropical dip is a completely non-traditional interpretation of hummus, it's one that we love and find ourselves coming back to again and again.

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Share It!

It makes me so happy to hear from you and see your creations! Please leave a comment below and let me know what you think about this recipe. If you post a photo on Instagram, hashtag #TheRogueBrusselSprout and tag me (@TheRogueBrusselSprout) in the post text so that I'm sure to see it.

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Suggested Pairings

Coconut Paloma

Hawaiian Tropical Fruit Guacamole

Tropical Macadamia Mango Slaw

Tropical Sweet Potatoes with Macadamia Dukkah

Vegan Pineapple Poke Bowl

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Disclosure: Seeds of Collaboration is a long-term partner. I receive free product from Seeds of Collaboration and take a small commission on sales using the discount code. However, all opinions and thoughts are my own. Thank you for supporting the brands that keep The Rogue Brussel Sprout running.