Asparagus hummus

Prep 10 min
Total 15 min
Makes 2 cups

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1 bunch
asparagus, ends trimmed
garlic clove, chopped
1 tsp
1 cup
canned chickpeas, drained and rinsed
1/3 cup
olive oil, plus more for garnish
3 tbsp
2 tbsp
2 tbsp
2 tbsp
chopped fresh dill


  • BRING a large pot of salted water to a boil. Fill a large bowl with ice water. Add asparagus to boiling water and cook just until tender, about 2 min. Drain and immediately plunge into the ice water to stop cooking, about 2 min. Drain and pat dry. Cut spears in half. Reserve 3 to 5 asparagus tips for garnish.
  • WHIRL garlic and salt in a food processor. Add asparagus, chickpeas, oil, lemon juice, water, tahini and dill. Continue whirling until hummus is very smooth.
  • TRANSFER to a serving bowl, leaving a well in the centre. Drizzle lightly with olive oil and top with reserved asparagus tips. Serve with crudités, crackers or chips for dipping, or use as a spread in sandwiches and wraps.



Calories 68, Protein 1 g, Carbohydrates 3 g, Fat 6 g, Fibre 1 g, Sodium 214 mg.

Make it Fancy: Hummus

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