Roasted Lavender Hummus

I was scrambling for a healthy snack today and I realize I had all the ingredients for hummus: a can of garbanzo beans, tahini, garlic & lemon, salt.

I whirled them all together with a little water in my Ninja blender until it was nice and smooth. When I tasted it, though, it seemed so plain.

Did I mention I am on a roasted lavender kick? Since I’ve roasted a batch of my culinary lavender buds and have it stored in a jar, I can just reach a sprinkle it at will.

Look out.

 

When you roast culinary lavender, it releases most of it’s floral scent and alchemizes into something earthy and inimitable. Roasted lavender is a wonderful herb to use with roasted veggies and creamy root vegetable soups.

It seemed like a good idea to try it in hummus. Guess what? It rocks!

Ingredients

1 can of organic garbanzo beans, drained

1/2 cup of organic tahini

1/4 cup of lime (I used lime for this recipe)

1/2 cup of water

1/4 tsp salt

3 clove whole peeled garlic

1 TBSP + a tsp roasted lavender buds

Whirl all the ingredients together in a Ninja or blender or whatever you use. I’ve actually mashed it altogether by hand for a more rustic texture.

The measurements are approximate. You can play with them a little to get your perfect, signature hummus.