Curry-Lavender Hummus Recipe

Name: Curry-Lavender Hummus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

109

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Curry-Lavender Hummus falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curry-Lavender Hummus

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