Asparagus Hummus
13
- Prep Time10 mins
- Total Time15 mins
- Makes2 cups
Photo, Erik Putz.
Get some protein with your asparagus in this easy, healthy dip.
Ingredients
1 bunch asparagus, ends trimmed
1 garlic clove, chopped
1 tsp salt
1 cup canned chickpeas, drained and rinsed
1/3 cup olive oil, plus more for garnish
3 tbsp lemon juice
2 tbsp water
2 tbsp tahini
2 tbsp chopped fresh dill
Instructions
BRING a large pot of salted water to a boil. Fill a large bowl with ice water. Add asparagus to boiling water and cook just until tender, about 2 min. Drain and immediately plunge into the ice water to stop cooking, about 2 min. Drain and pat dry. Cut spears in half. Reserve 3 to 5 asparagus tips for garnish.
WHIRL garlic and salt in a food processor. Add asparagus, chickpeas, oil, lemon juice, water, tahini and dill. Continue whirling until hummus is very smooth.
TRANSFER to a serving bowl, leaving a well in the centre. Drizzle lightly with olive oil and top with reserved asparagus tips. Serve with crudités, crackers or chips for dipping, or use as a spread in sandwiches and wraps.
Make it Fancy: Hummus
Get more of our best asparagus recipes.
Nutrition (per 2 tbsp)
Calories 68, Protein 1g, Carbohydrates 3g, Fat 6g, Fibre 1g, Sodium 214mg.