½ cup light coconut milk (plus extra if thinner consistency is desired)
2 teaspoons vanilla extract
1/8 teaspoon sea salt
Preparation
Place all ingredients in the bowl of a food processor fitted with the chopping blade, and process until smooth, or to desired consistency. Add additional coconut milk if a thinner texture is desired.
Serve immediately with fresh fruit or sugar-cinnamon pita chips.
Store any leftover hummus in a covered container in the refrigerator for up to 4 days.
Sweet corn and spicy chiles makes for a fun take on the classic elote, Mexican street corn on the cob. Go with yellow corn for a more vibrant colored dip.
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