Combine all ingredients for the hummus in a food processor until everything is thoroughly combined. Add salt to taste.
Place the bacon in a large skillet, do not overlap the pieces so that they cook evenly. Place the pan over medium-low heat and cook until the bacon is browned, and crispy. Turn frequently. Remove the bacon from the pan and place it on a plate lined with paper towels to dry. Add the panko to the pan and fry until it begins to color. This may take a while. Combine both the bacon and the panko in a food processor and pulse until everything is thoroughly combined.
Meanwhile make 4 avocado roses. Take 4 small terracotta tapas bowls or brown flowerpots and start constructing a ‘flowerpot’.
Start with a layer of Sri Racha Hummus, a layer of black quinoa (soil), put an avocado flower on top and decorate with bacon crumble and toppings of your choice.
1 Cup Black Quinoa, Cooked (according to packaging)
3 Slices of Bacon
10 tablespoons Panko (Japanese Breadcrumbs)
1 1/4 CUP Drained Chickpeas
1 Lemon, Juice
1 tablespoon Tahin
2 Cloves of Garlic, Grated
1 teaspoon Cumin Powder
1 to 2 tablespoon Sriracha Sauce
10 tablespoons Ice Water
3 tablespoons Olive Oil
1 teaspoon Baking Powder
Salt, to taste
TOPPINGS: Rose Petals, Pomegranate Seeds, Cress, Mint Leaves