April 19, 2020

Green Asparagus Hummus

Name: Green Asparagus Hummus
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 2 cup fresh green asparagus; 1½ cup canned chickpeas (drained and rinsed); 1 garlic clove; ¼ cup lemon juice (freshly squeezed/ roughly 1 lemon); 1-2 tbsp tahini; 1-2 tbsp olive oil; ¼ cup pumpkin seeds; 1 pinch salt; 1 pinch black pepper; 1 pinch smoky paprika; 1 generous pinch ground cilantro

Print Recipe

Green Asparagus Hummus

Let's take your hummus to the next level: Roasted green asparagus blends in perfectly with the chickpeas, tahini, lemon and oriental spices. Perfect to go with flatbread or veggie sticks.

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Course: Dip

Cuisine: gluten-free, Mediterranean, Vegan

Keyword: dairy-free, dips, grain-free, hummus, hummus alternatives, nut-free, vegan

Servings: 4 servings

Ingredients

2 cup fresh green asparagus
1½ cup canned chickpeas drained and rinsed
1 garlic clove
¼ cup lemon juice freshly squeezed/ roughly 1 lemon
1-2 tbsp tahini
1-2 tbsp olive oil
¼ cup pumpkin seeds
1 pinch salt
1 pinch black pepper
1 pinch smoky paprika
1 generous pinch ground cilantro

Instructions

Preheat oven to 400°F (205°C). Rinse the asparagus spears. If the ends are tough, break them off and discard. Line a baking tray with parchment paper. Arrange the asparagus spears in a single layer on the lined roasting pan. Drizzle with olive oil and rub the spears all over with the olive oil to coat. Sprinkle with salt, pepper, and garlic powder. Roast at 400°F (205°C) for 10 minutes, depending on how thick the spears are. You're looking for fork-tender.
Add asparagus to high-speed blender together with lemon juice, olive oil, tahini, spices, and a pinch of salt.
Blend on high until smooth (roughly 1 minute in a high-speed blender).
To this asparagus paste, add pumpkin seeds and chickpeas and blend again until a hummus-consistency is achieved.
Adjust to taste and serve with fresh pita or flatbread or veggie sticks.