Curry-Lavender Hummus
- Ready In:
- 10mins
- Ingredients:
- 13
- Serves:
-
12
ingredients
- 425.24 g can garbanzo beans (or equivalent amount of freshly cooked beans saving *some* of the cooking liquid)
- 29.58-44.37 ml garbanzo bean cooking liquid (you made need more)
- 78.78 ml tahini (we used roasted tahini)
- 1 lemon, juice of
- 14.79 ml extra virgin olive oil
- 4.92 ml dried lavender blossoms (start with 1/4 teaspoon then add more to taste)
- 3.69 ml curry powder (whichever level of hotness you desire)
- 1.23 ml salt, to taste
- 1 large garlic clove, peeled and cut into fourths
-
Garnish
- olive oil
- fresh cilantro or fresh parsley
- curry powder
- dried lavender or fresh sprig lavender
directions
- 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.
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RECIPE SUBMITTED BY
COOKGIRl
United States