Rose Petal, Beer and Indian Spice Hummus

A Levantine dip / spread prepared with mashed and creamy chickpeas blended with tahini, olive oil, Corona Beer, salt and garlic with a 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.

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

Garlic, crushed- 04 cloves

Punjabi Garam masala powder- 1/4^th tsp.

Red chilli powder- 1/4^th tsp.

Corona Beer- 1/3rd cup

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

Tahini- 1/4^th cup

Water, reserved – 1/4^th cup

Salt- to taste

For the sprinkling:

Punjabi Garam masala powder- a pinch

Red chilli powder- a pinch

For the garnish:

Rose Petals, edible: ¼ th tbsp.

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

For the drizzling:

Extra Virgin olive oil for drizzling: 01 tbsp.

Method:

1. Add all ingredients to a food processor and blend until smooth
2. Chill in the refrigerator , covered with a cling wrap for an hour before serving
3. Garnish with edible rose petals and Pepitas sprinkled with Indian spice powders, drizzled with olive oil.
4. You may serve this delectable dip with Lavash.

 Chef Tips:

1. You may add more beer for blending the ingredients for Hummus.
2. You may add more beer , if a thinner dip is desired.
3. Beer not only incorporates the citrus flavour but also makes a hummus which has a much fuller volume and a creamy texture.
4. I personally suggest using Garbanzo beans which are soaked overnight and then cooked till well done, as some may opt for using canned ones.