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Curry-Lavender Hummus

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Ingredients

Adjust Servings:
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

Nutritional information

91.8
Calories
42 g
Calories From Fat
4.8 g
Total Fat
0.7 g
Saturated Fat
0 mg
Cholesterol
159.5 mg
Sodium
10.2 g
Carbs
2.2 g
Dietary Fiber
0.1 g
Sugars
3 g
Protein
24g
Serving Size

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Curry-Lavender Hummus

Features:
    Cuisine:

    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. 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.

    • 30 min
    • Serves 12
    • Easy

    Ingredients

    Directions

    Share

    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 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 , 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 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


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    Steps

    1
    Done

    Note: If Using Canned Garbanzo Beans, Drain but Save the Liquid.

    2
    Done

    in a Food Processor, Combine the Beans, Bean Cooking Liquid, Tahini, Lemon Juice, Olive Oil, Dried Lavender, Curry Powder, Salt and Garlic.

    3
    Done

    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
    Done

    Taste and Adjust Seasoning If Necessary: Salt, Lemon Juice, Etc. Cover and Set Aside For 1-3 Hours.

    5
    Done

    Transfer Hummus to a Serving Bowl or Platter.

    6
    Done

    Garnish With a Drizzle of Olive Oil Around the Edges, Fresh Cilantro or Parsley, Dash of Curry Powder and Sprinkle of Lavender.

    7
    Done

    Serve With the Chapati Chips or Pita Chips, Slices of French Baguette, Veggies, Etc.

    8
    Done

    Serve at Room Temperature.

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    Joseph Chambers

    Culinary explorer eager to travel the world through its flavors and ingredients.

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