Roasted asparagus and creamy tahini dip

Prep 10 min
Total 15 min
Makes 8 Servings



1 bunch
1 tsp
1/8 tsp
1/4 cup
1 tbsp
1 tsp
small garlic clove, minced
1/4 tsp


  • Position rack in bottom of oven. Preheat to 400F.
  • Snap off and discard tough ends from asparagus. Toss with oil and salt on a rimmed baking sheet.
  • Bake on bottom rack of oven, stirring halfway through, until tender-crisp, about 5 min.
  • Stir tahini with lemon juice, honey, garlic and cumin in a small bowl. Gradually stir in 1 to 3 tbsp water until smooth. Serve tahini dip alongside asparagus.


Calories 62, Protein 2 g, Carbohydrates 4 g, Fat 5 g, Fibre 2 g, Sodium 51 mg.
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