Hummus with Fresh Asparagus Recipe
Putting some freshly blanched Asparagus into your hummus recipe gives it a spectacular taste that is hard to beat. The nutty, complex flavor of hummus with the delightful addition of fresh asparagus, can turn regular hummus into a powerhouse of vitamins and taste. Asparagus hummus is so easy to make, you will wonder why you haven’t been adding some asparagus all along.
With this recipe we recommend that you use fresh asparagus for this variation, however if you are stuck and fresh is unavailable, you can easily use the tinned or jar variety. The taste is very similar, however the fresh is that little bit tastier and has that lovely crunch!
1 can of chickpeas (or garbanzo beans)
1 clove of fresh garlic
2 tablespoons of tahini
2 tablespoons of extra virgin olive oil
1 bunch of fresh asparagus
Sumac for sprinkling
Bowl of ice cold water
Cook asparagus for a few minutes until just tender. Remove from heat and dump it directly into the iced water. This stops it from overcooking. The asparagus should cool quite quickly.
Put chickpeas (garbanzo), garlic, tahini into the blender and blend on high for one minute. Add the cooked asparagus and one tablespoon of olive oil. Add more olive oil if the hummus is a little dry or you would like it thinner. Blend for another minute.
Serve in a bowl and sprinkle with sumac or simply garnish with a piece of fresh asparagus. Pour 1 tablespoon of olive oil on top to seal. Serve. Enjoy.