Rose Petal , Avocado and Chickpea Hummus

A Levantine dip / spread prepared with mashed and creamy chickpeas blended with luscious Avocado ,fresh cilantro, tahini, olive oil, lemon juice, salt and garlic with the flavor and mesmerizing fragrance of edible rose petals.

Preparation Time: 15 minutes

Soaking Time for Chickpeas: 08 hours

Chilling Time: 01 hour

Serves: 4

Ingredients and Quantity:

Garbanzo Beans (Chickpeas), soaked overnight and cooked: 325 gm.

Ripe Avocado, peeled – 01 large

Dried Rose petals, edible, cooked along with chickpeas- ½ tbsp.

Edible rose powder- 01 tsp.

Fresh Cilantro- 1/4^th bunch ,small

Garlic, crushed- 04 cloves

Lemon juice- 02 tsp.

Extra virgin olive oil- 02 tbsp. / or more as desired

Tahini- 1/4^th cup

Rose Water– 1/4^th cup

Salt- to taste

For the garnish:

Rose Petals, edible: ¼ th tbsp.

Green Pumpkin seeds (Pepitas), lightly toasted- 02 tsp.

Musk melon seeds, lightly toasted- 02 tsp

Fresh Cilantro- a few sprigs

For the drizzling:

Extra Virgin olive oil for drizzling: 01 tbsp. / or more as desired

Method:

1. Slice the peeled Avocado and discard its stone.
2. Add all ingredients into a food processor and blend until smooth.
3. Chill in the refrigerator , covered with a cling wrap for an hour before serving
4. Serve garnished with edible rose petals , Pepitas, melon seeds and fresh cilantro, drizzled with olive oil.
5. You may serve this delectable dip with Lavash.

 Chef Tips:

1. Reserve the water in which the chickpeas were boiled, it can be used for blending the ingredients for Hummus. However I suggest using rose water instead of this in this recipe for enhancing the flavor of hummus.
2. I personally suggest using Garbanzo beans which are soaked overnight and then cooked till well done, as some may opt for using canned ones.
3. Apply lemon juice to the sliced avocados to avoid it from getting brown due to enzymatic browning / oxidation.