Total Time
10mins
Prep 10 mins
Cook 0 mins

Adapted only a little from The Lavender Cookbook. If you don't have tahini, you could substitute almond butter, sunflower butter, flax seed butter, etc. Recipe tested using tahini. I used homegrown and dried lavender buds which were lightly crushed in a pestle and mortar. Hummus was served with chapati chips. In summer I will try fresh lavender for this recipe.

Ingredients Nutrition

Directions

  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.