Asparagus Dill Hummus
I had just a little bit of asparagus left … most years I have it in plenty because my parents have a HUGE asparagus bed and they have way more than they can eat, but this year was different. The asparagus was late, and not as abundant as usual, and then my parents left on a trip so I knew it would all go to seed before they got back. I just had to make the most of the precious small bunch of asparagus my parents gave me. Okay, so maybe it wasn’t such a small bag because looking back, I actually made quite a lot of stuff with that bag of asparagus.
I made roasted garlic feta asparagus and found so many ways to enjoy that … my roasted pepper and asparagus salad was a total favorite that my friends and I really enjoyed multiple times. The roasted asparagus was also delightful in the mushroom asparagus quinoa cups. I got to thinking how good asparagus is as an ingredient in soup and guacamole and deviled eggs and pesto, and it suddenly struck me that I’d never tried it in hummus. A nice lemony hummus, with fresh dill … oh yes, that sounded wonderful! And you know what? I finally tried it and yes, it really, really, really is wonderful. You just need to try it to believe it.
Did I mention it’s wonderful?
- 5 oz. roasted asparagus (or other leftover cooked, tender asparagus)
- 1 - 3 cloves garlic, peeled
- 1 15-oz. can garbanzo beans (chickpeas)
- 2 - 3 Tablespoons tahini (sesame seed paste)
- Juice of 1 lemon
- 2 Tablespoons olive oil
- 2 Tablespoons water
- A sprig or two of fresh dill, to taste
- Salt, to taste
- Put all ingredients in a handi chopper or mini food processor and blend until smooth.
- Garnish with a drizzle of olive oil on top and a bit of fresh dill and serve with fresh veggies, chips, cracker or toasted pita bread. It's also great as a spread for sandwiches or wraps or even the base "sauce" for a pizza.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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