Asparagus Hummus Recipe For Healthy Snacking
Delight your taste buds with this creamy and flavorful Asparagus and Chickpea Dip. The subtle sweetness of asparagus blends harmoniously with the nuttiness of garbanzo beans in this delectable dip. Finished with a hint of garlic, lemon, and a touch of cayenne for a perfect balance of flavors. Perfect for dipping crackers and fresh vegetables for a satisfying snack or appetizer.
— Constant Cookbook
Ingredients
- 3/4 lb. asparagus, cut into 1-inch pieces
- 1 (14 oz.) can garbanzo beans (chickpeas), drained & rinsed
- 2 cloves garlic, minced
- 1 tbsp tahini (sesame paste)
- 1 tbsp fresh lemon juice
- 1 tbsp asparagus cooking water (see instructions)
- 1 pinch cayenne pepper
- 1/8 tsp salt (or more, to taste)
- 2 tbsp extra-virgin olive oil
Instructions
- Bring a large saucepan of salted water to a boil over high heat. Prepare a bowl filled with ice water.
- Add the asparagus pieces and cook until the asparagus is tender, 2 to 3 minutes. Just before the asparagus is finished cooking, scoop out 1 tablespoon of the cooking water and set aside.
- Drain and immediately plunge the asparagus into the ice water to stop the cooking.
- Transfer the asparagus to the bowl of a food processor, along with the garbanzo beans, garlic, tahini, lemon juice, reserved cooking water, cayenne and salt. Process until the ingredients are well combined.
- With the processor running, slowly pour in the olive oil. Process until smooth.
- Serve with crackers and/or raw vegetables.
Cook Time
3M
Prep Time
PT12M
Yield
2 cups
Nutrition
- Serving Size: 2 Tablespoons
- Calories: 56.6 kcal
- Carbohydrate Content: 7.1 g
- Protein Content: 1.8 g
- Fat Content: 2.5 g
- Saturated Fat Content: 0.3 g
- Sodium Content: 103.2 mg
- Fiber Content: 1.5 g
- Sugar Content: 0.2 g
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