When asparagus is in season I pig out on big fat spears smothered in hollandaise sauce. Once the novelty has worn off and I start to feel guilty about all that hollandaise in my arteries I love this more sensible way to enjoy asparagus-without the guilt.
This hummus recipe combines two of my favorite things, asparagus and chickpeas for a vibrant green dip that is absolutely delicious. Toasted pita triangles are perfect for dipping but raw veggies are also great for dipping. Try this as a spread for chicken and turkey sandwiches, it’s very good!
2 cups (about 1 lb) fresh asparagus, cut into 1-inch pieces
1 15-1/2-ounce can chickpeas (garbanzo beans), drained
2 medium cloves garlic, minced
2 tablespoons tahini (sesame paste)
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1/3 cup olive oil
Salt and pepper to taste
Bring 4 cups salted water to a boil. Add asparagus and return water to boil. Cook about 3- 4 minutes or until asparagus is cooked through but still bright green. Drain asparagus and refresh in ice-water bath. After 5 minutes, drain well, blotting dry with paper towels and set aside.
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 pita triangles or raw veggies for dipping.