There's no better way to get your plant-based protein than with hummus! We partnered with Johnson & Wales culinary students Stephen Rogers and Hailey Dallas who created one mouthwatering snack. Spice up your appetizer and try this amazing Turmeric Ginger Hummus recipe:

Ingredients:

 1 15oz can of chickpeas, drained and rinse

2 TBS Coconut Cloud Turmeric Ginger Golden Milk Latte mix

4 oz. warm water

 1 clove garlic

 ¼ cup coconut oil

2 TBS lemon juice

2 TBS tahini paste

1 tsp cumin

2 tsp salt

 ¼ tsp paprik

Directions

  1. Mix the Coconut Cloud Turmeric Ginger Latte Mix with 4 ox warm water and stir until dissolve. Set aside.
  2. Melt the coconut oil in a microwavable bowl or in a small saucepan over the stove top. 
  3. In a food processor, combine chickpeas, dissolved Turmeric Ginger latte mixture, garlic, lemon juice, tahini paste, cumin, salt and paprika. Blend until combined. 
  4. Drizzle in coconut oil while blending. Blend until smooth. 
  5. Enjoy with your favorite fresh veggies or pita chips!