If you’re looking for a plant-based thick and creamy savoury spread for platters, or sandwiches or for in meals, then this “hummus” us for you!
A delicious new twist on the traditional hummus. We’re not even sure this could be called a hummus… but this kidney bean, balsamic and rosemary “hummus” tastes so fancy!
With the sweetness of date syrup and punch from balsamic vinegar and thyme, this is pretty much luxury in a hummus.
Instead of the usual olive oil, this recipe uses Cocavo to make it nice and creamy.
And of course, it’s best enjoyed with tortilla chips, fresh vegetables, and nuts!
” We’re not even sure this can be called a hummus…”
Here’s the recipe:
KIDNEY BEAN, BALSAMIC VINEGAR, AND THYME HUMMUS
● 1x400g can kidney beans
● 2 tbsp Cocavo Original, melted
● 1 tbsp balsamic vinegar
● 1 tsp dried rosemary
● 1 tbsp date syrup
● 1/2 tsp garlic powder
● 2 tbsp hot water
● A good seasoning of salt and pepper
1. Add everything to a food processor and process until smooth.
2. Serve with tortilla chips, fresh vegetables, and nuts.