Peruvian Flowerpot

Peruvian Flowerpot

Recipe by Fooddeco


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)

2 Avocados


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