Curry Lavender Hummus Recipes

CURRY-LAVENDER HUMMUS

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.

CURRIED HUMMUS

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.

CURRY CURRANT HUMMUS

Steps:

• Combine chick peas, olive oil, crushed garlic, curry powder, lemon juice and water in a food processor or blender.
• Puree until smooth.
• Add salt to taste.
• Transfer to a bowl and gently stir in currants by hand.
• Cover with plastic wrap and chill at least 4 hour for flavours to blend.