Roasted Nectarine and Toasted Coconut Hummus
1 cup Sabra plain hummus
2 roasted nectarines (see below)
1/3 cup toasted coconut
2 tablespoons agave
1 cup cashew butter (I made my own)
1/4 cup strained peach Greek yogurt (vegan or regular)
1 tablespoon light coconut milk
1 teaspoon vanilla extract
1/4 cup brown sugar
1/2 teaspoon cinnamon
*Add sweetened, shredded coconut to dry frying pan. Heat over medium low heat, shaking the pan periodically. Toast until light golden brown.
*Roast nectarines: preheat oven to 325 degrees F. Remove pit from nectarines and quarter. Add nectarines to shallow baking dish. Whisk 1/2 teaspoon of agave, 1/2 teaspoon of soy sauce; 1 teaspoon of olive oil, and 1 1/2 tablespoons of white balsamic vinegar; drizzle mixture over nectarines. Roast nectarines for 15 to 20 minutes, or until nectarines are soft and caramelized. Turn twice during roasting. Let cool completely.
*Add all ingredients to a food processor or blender. Blend until smooth!
*Serve with fresh fruit.
*I also made little dessert canapés! I topped a small chocolate chip cookie with a bit of the hummus, a mint leaf, sliced raw nectarine and lemon zest. The flavor and textural combination was absolutely phenomenal--sweet and refreshing; crunchy and soft!