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Asparagus Hummus

April 18, 2018

Asparagus Hummus

INGREDIENTS

  • 2 cups fresh asparagus, cut into 1-inch pieces
  • 1 15-1/2-ounce can chickpeas (garbanzo beans), drained and well rinsed
  • 2 medium cloves garlic, minced
  • 2 tablespoons tahini (sesame paste)
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1/3 cup extra-virgin olive oil
  • Kosher or sea salt and freshly ground white pepper

INSTRUCTIONS

1. Prepare an ice-water bath and set aside. In a large saucepan, bring 4 cups salted water to a boil. Add asparagus and return water to boil. Cook about 4 minutes or until asparagus is cooked through and bright green. Drain asparagus and refresh in ice-water bath. After 5 minutes, drain and set aside.

2. In a food processor, combine chickpeas, garlic, and tahini, and puree. Add zest, juice, and asparagus, and process until smooth. With machine running, pour in olive oil and process until well combined. Season with salt and pepper to taste. Serve with spiced pita chips.

Courtesy of: almanac.com

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