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Cashew Coconut Hummus

Cashew Coconut Hummus


A version that marches to the beat of a different drummer from the usual garlic-laden, tahini-based Middle Eastern hummus bi tehina. 

Note: you must soak the garbanzos overnight. 

Why We Love This Recipe 

Pitta dosha types, this hummus is for you! With Pitta-pacifying coconut milk and bright, fresh herbs like parsley and dill, it offers a cooling take on traditional hummus. A bit of fresh ginger helps aid digestion in this protein-rich dish. 


  • 1 cup of dried garbanzo beans (chickpeas) 
  • ¼ cup of olive oil Pinch of hing (optional) 
  • 2 teaspoons of cumin seeds 
  • ⅓ cup of chopped bell peppers 
  • 2 tablespoons of minced fresh ginger 
  • 3 tablespoons of lemon juice 
  • ¾ cup of cashews, toasted 
  • ¾ cup of coconut milk 
  • ½ cup of minced fresh parsley 
  • 3 tablespoons of fresh dill 
  • 1 teaspoon of raw sugar 
  • Liquid seasoning or salt 
  • Black pepper 


  1. Clean the garbanzos. Place in a bowl with at least 3 cups of water and soak overnight. 
  2. Drain, then place in a pot with at least 6 cups of water. Bring to a boil, reduce heat, and simmer until very tender, about 2½ hours. Drain well. 
  3. Heat the oil in a skillet. Add the hing, cumin seeds, and bell peppers. Sauté over low heat for a few minutes, until the peppers are tender. Stir in the ginger and remove from the heat. 
  4. Purée the pepper mixture in a food processor or blender with lemon juice, cashews, and coconut milk until smooth. (A blender makes the smoothest purée, if you can stand to clean it up in addition to the food processor for the next step.) Purée with the garbanzos in a food processor. Blend in the parsley, dill, and raw sugar, and season with liquid seasoning or salt and pepper to taste. Serve at room temperature with pita wedges.


Recipe is reprinted with permission from Heaven's Banquet, by Miriam Kasin Hospodar. April 2000

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