Lemon Asparagus Hummus


February 21, 2017

Care of Andrea Howe
Makes 1.5 cups

  • 1 cup asparagus, cut into 1” pieces
  • 1 (400mL) can chickpeas, drained and rinsed
  • 2 garlic cloves, minced
  • 1 tbsp tahini
  • 1 lemon, juiced
  • 1 tbsp cooking water
  • 1/8 tsp cayenne pepper
  • 1/2 tsp crushed red pepper flakes
  • 1 tsp salt
  • 2 tbsp + 1 tsp extra-virgin olive oil

1. Heat a saucepan filled with salted water to high heat until boiling. Prepare an ice bath.
2. Add asparagus to boiling water and cook 3 to 4 minutes until tender but crunchy. Immediately submerge in ice bath once done.
3. Reserve 1 tbsp of asparagus cooking water.
4. In a food processor, add chickpeas, garlic cloves, tahini, lemon juice, cooking water, cayenne, crushed red pepper flakes, and salt. Process until combined while slowly adding 2 tbsp olive oil.
5. Season to taste with lemon juice and salt. Garnish with olive oil and red pepper flakes.
6. Serve with raw veggies or whole wheat pita.

Filed under: Eat Veg elifelines Food of the Month Vegan & Vegetarian Recipes