Have you gotten your hands on any local asparagus, yet? I did. At Verrill Farm. Where else have you guys found it?
Regardless of where your asparagus came from, have I got a treat for you. I mean, besides roasting the spears with little more than olive oil and some salt and pepper. Lemony asparagus hummus. I can’t stop eating this stuff. Luckily, I don’t have to because it’s just asparagus and chickpeas and a few other little things that aren’t bad for you at all.
Just try and stop me. I dare you.
Lemony Asparagus Hummus
Serve with simple olive-oil-brushed, salt-and-peppered pita chips. Or try the dukkah-spiced pita chips that accompanied this recipe in Yankee Magazine.
2 cups fresh asparagus, cut into 1-inch pieces
1 15-oz. can chickpeas, drained and rinsed well
2 medium cloves garlic
2 Tbsp. tahini, sesame paste
Zest of 1 lemon
Juice of same lemon
1/3 cup extra-virgin olive oil
Bring a large pot of water to a boil. Meanwhile, fill a large bowl with ice water and set aside. To the boiling water, add a generous pinch of salt and the asparagus. Return water to a boil and cook about 4 minutes, until spears are tender and bright green. Drain asparagus and submerge in the ice bath for a minute or two to stop the cooking. Drain and set aside.
In a food processor, puree the chickpeas, garlic, tahini, lemon zest, lemon juice, and asparagus. With the machine running, slowly pour in olive oil and process until combined. Season with salt and pepper. Serve with pita (bread or chips) and vegetables.
Source: Adapted from Yankee Magazine in an article by Annie Copps.