Curry-lavender Hummus

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 12
• 1 (15 ounce) can garbanzo beans (or equivalent amount of freshly cooked beans saving *some* of the cooking liquid)
• 2 -3 tablespoons garbanzo bean cooking liquid (you made need more)
• 1/3 cup tahini (we used roasted tahini)
• 1 lemon, juice of
• 1 tablespoon extra virgin olive oil
• 1 teaspoon dried lavender blossoms (start with 1/4 teaspoon then add more to taste)
• 3/4 teaspoon curry powder (whichever level of hotness you desire)
• 1/4 teaspoon salt, to taste
• 1 large garlic clove, peeled and cut into fourths
• olive oil
• fresh cilantro or fresh parsley
• curry powder
• dried lavender or fresh sprig lavender

Recipe

• 1 note: if using canned garbanzo beans, drain but save the liquid.
• 2 in a food processor, combine the beans, bean cooking liquid, tahini, lemon juice, olive oil, dried lavender, curry powder, salt and garlic.
• 3 process until smooth or to desired consistency. if the hummus is too dry, add more of the bean cooking liquid until you achieve the correct consistency.
• 4 taste and adjust seasoning if necessary: salt, lemon juice, etc. cover and set aside for 1-3 hours.
• 5 transfer hummus to a serving bowl or platter.
• 6 garnish with a drizzle of olive oil around the edges, fresh cilantro or parsley, dash of curry powder and sprinkle of lavender.
• 7 serve with the chapati chips or pita chips, slices of french baguette, veggies, etc.
• 8 serve at room temperature.