Appetizers: Dip - Asparagus Hummus

By LynnK

Ingredients

• 1 can organic chickpeas (we prefer Eden Organic brand, their cans are BPA-free!)
• 1-2 cloves garlic
• 2-3 Tbsp. tahini
• 1 lemon, juiced
• 2-3 Tbsp. olive oil
• Sea salt, to taste
• 1/2 bunch asparagus, roasted
• 1 small shallot, roughly chopped

Details

Servings 16
Preparation time 15mins
Cooking time 30mins
Adapted from rebootwithjoe.com

Preparation

Step 1

1.) Begin by preheating oven to 425F/218C.

2.) Line a baking sheet with foil, spray lightly with olive oil.

3.) Wash and trim the asparagus. In a large bowl toss asparagus and shallot with olive oil, season with salt and fresh pepper. Lay onto baking sheet.

4.) Roast asparagus until tender, about 10-12 minutes. Remove from oven and let cool.

5.) While the asparagus is roasting, make the hummus. Rinse and drain chickpeas. In a food processor, add the chickpeas, garlic, tahini, lemon juice, olive oil, process until smooth.

6.) Taste and adjust seasoning with sea salt to taste. Add more lemon juice/olive oil as need to reach your desired consistency.

7.) When the asparagus has cooled add it to the hummus and process until smooth. Taste and adjust seasonings if needed.

8.) Serve with lightly toasted whole grain pita.