Ingredients
Scale
- 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1/4 cup tahini
- 2 cloves garlic, minced
- 2 tablespoons lemon juice
- 1/4 cup olive oil, plus more for drizzling
- 1/2 teaspoon ground cumin
- Salt and black pepper to taste
- Pinch of red pepper flakes (optional)
Instructions
- Bring a pot of lightly salted water to a boil. Add the asparagus and cook for 3-5 minutes, or until tender-crisp. Drain and immediately transfer to an ice bath to stop the cooking process. Drain well.
- In a food processor, combine the cooked asparagus, chickpeas, tahini, garlic, lemon juice, olive oil, and cumin.
- Process until smooth, scraping down the sides as needed. If the hummus is too thick, add a tablespoon or two of water until desired consistency is reached.
- Season with salt and pepper to taste. If using, stir in a pinch of red pepper flakes.
- Transfer the hummus to a serving bowl. Drizzle with a little extra olive oil and serve with pita bread, crackers, or fresh vegetables.
Notes
- For extra flavor, roast the asparagus instead of boiling.
- Adjust the amount of lemon juice and garlic to your preference.
- Store leftover hummus in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Blender or Food Processor
- Cuisine: Mediterranean
- Diet: Vegan
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sugar: 2g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg