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.
- 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
- Note: if using canned garbanzo beans, drain but save the liquid.
- In a food processor, combine the beans, bean cooking liquid, tahini, lemon juice, olive oil, dried lavender, curry powder, salt and garlic.
- 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.
- Taste and adjust seasoning if necessary: salt, lemon juice, etc. Cover and set aside for 1-3 hours.
- Transfer hummus to a serving bowl or platter.
- Garnish with a drizzle of olive oil around the edges, fresh cilantro or parsley, dash of curry powder and sprinkle of lavender.
- Serve with the chapati chips or pita chips, slices of French baguette, veggies, etc.
- Serve at room temperature.