3. Devein the cuaresmeño peppers and roast until they turn black.
4. Blend the chickpea with the tahini in the processor until you get a paste, add the cuaresmeño peppers, olive oil, cumin and lemon; If the mixture is too thick then add a little water to make it lighter.
5. Add a bit of olive oil so it does not stick.
6. Place on the plate of your choice and decorate with a more olive oil, buds and viola flowers.
7. Place jicama chips around the hummus and sprinkle with zaatar.