Curry Lavender Hummus Food

CURRY HUMMUS

Steps:

• Blend or pulse in a food processor until smooth.
• Add more coconut oil, olive oil, or water to loosen as needed, depending on how thick you want it. The end!

HUMMUS

Steps:

• Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.

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.

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.