Curry Lavender Hummus Recipes

Steps:

• Crush or mince garlic ahead of time before adding other ingredients to the food processor so that the garlic is evenly distributed.
• Add all ingredients to your food processor and process until mixture has a smooth texture (about a minute). You may need to stop half-way through to scrape the sides of the bowl with a spatula so that larger chunks are pureed.
• With spatula, remove humus to your serving bowl and chill for two hours to set-up the flavors for maximum taste.
• Serve on toasted pita bread, as a vegetable dip or on top of your favorite crackers.

Steps:

• 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.

Steps:

• Blitz the curried chickpeas (see recipe here) with the lime juice, tahini and coriander, adding enough water until you get to your desired consistency. Season to taste. Eat with cucumber or carrot sticks.