Curry-Lavender Hummus

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.

• Ready In: 10 mins
• Serves: 12-24

Ingredients

• 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

• Garnish

•  olive oil
•  fresh cilantro or  fresh parsley
•  curry powder
•  dried lavender or   fresh sprig  lavender

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.