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.