Asparagus hummus

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PREP TIME

10 min

TOTAL TIME

15 min

Makes

2 cups

Asparagus hummus

Photo, Erik Putz.

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

Nutrition (per 2 tbsp)

  • Calories
  • 68,
  • Protein
  • 1 g,
  • Carbohydrates
  • 3 g,
  • Fat
  • 6 g,
  • Fibre
  • 1 g,
  • Sodium
  • 214 mg.
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