Asparagus hummus
By Chatelaine2
PREP TIME
10 min
TOTAL TIME
15 min
Makes
2 cups
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.
FILED UNDER: dips spring stovetop vegetables
