Preparation

Forget everything you know about chickpea dips. This version skips tahini entirely and leans into the tropical richness of coconut cream, balanced by the sharp brightness of lime. The cilantro stems—yes, stems—add an herbaceous punch that's far more interesting than the leaves alone.

I developed this after a market trip where I grabbed the wrong can (coconut cream instead of coconut milk) and refused to make another trip. Sometimes the best recipes come from stubbornness.

Preparation

1. Add the chickpeas, coconut cream, lime zest, lime juice, and cumin to a food processor.
2. Pulse 4-5 times to break down the chickpeas, then add the cilantro (stems and all—they have more flavor than you think).
3. Blend on high for 1-2 minutes until completely smooth and creamy, scraping down the sides as needed.
4. Taste and adjust with more lime juice if you want extra brightness, or a pinch of salt to balance the sweetness.
5. Serve immediately with warm flatbread, or chill for 30 minutes to let the flavors marry. The texture becomes even creamier when cold.

Pro tip: This keeps for 5 days in the fridge and actually improves on day two when the cumin fully blooms.