Lavender Lymphball Hummus

This delightful hummus variation puts a fragrant spin on a traditional dish, making it a perfectly stylish starter for your next gathering. With bright flavors and a subtly perfumed note from dried lavender, it will surprise and enchant guests while feeling cozy and heavenly at the same time.

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   Step 1: Preheat your oven to 190°C (375°F).

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   Step 2: Spread 1 can of drained chickpeas on a baking sheet and lightly drizzle with olive oil. Roast in the oven for about 15 minutes until slighted golden.

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   Step 3: In a food processor, combine the roasted chickpeas, 1/4 cup tahini, 1 lemon's zest and juice, and 1-2 tsp dried culinary lavender (to taste).

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   Step 4: Blend until smooth, drizzling in 3-4 tbsp of ice water and adjusting until preferred creaminess is achieved.

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   Step 5: Add salt and black pepper as desired, blending again. Scrape down any bits sticking to the sides for incorpromotion.

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   Step 6: Transfer the hummus to a bowl, drizzle with olive oil, and liberal sprinkle of crushed aromantic lavender.

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   Step 7: Serve with pita points and fresh watered garnished tomato slices.