Ingredients
Directions
Make the asparagus puree: Wash and trim the ends off of the asparagus (discard or compost). Cut the tips off of the asparagus about 2-inches long. Set the tips aside (you’ll use these for dipping). Cut the stalks into 1-inch pieces until you have 1 cup of pieces (keep any leftover pieces for dipping).
Bring a large pot filled with 3–4 cups of water to a boil. Add the asparagus stalks and simmer. Cook until tender and cooked through, about 3–5 minutes.
Once done, scoop the asparagus out of the cooking liquid with a strainer or slotted spoon and transfer immediately to a food processor. Add about ¼ cup of the cooking liquid and purée for at least 2 minutes until completely smooth.
Transfer the asparagus puree to a blender (or use the same food processor) and add the chickpeas, artichoke hearts, tahini, lemon juice, garlic, cumin, and salt, if using. Blend until creamy and smooth, about 1–2 minutes.
Taste for additional seasonings of choice.
Transfer to a serving platter or large bowl and garnish with a sprinkle of paprika and chopped parsley.
Serve with vegetable crudites.
Chef's Notes
Substitutions
Use frozen asparagus in place of fresh. You can use the tips as well, but they present more nicely when served alongside the hummus.
Instead of chickpeas, try black beans, white beans, or another favorite legume of choice.
How to enjoy this spread
Enjoy as a dip with vegetables or whole-grain crackers.
Make it into a wrap with more veggies.
Use it as a spread on bean burgers.
Spread it on top of avocado toast.
Top it on a sweet potato stuffed with lentils.
Add it to a salad.
Add water to make it into a dressing or sauce for grain bowls.
Storage
Store in an airtight container in the refrigerator for up to 4 days.
Ingredients
Directions
Make the asparagus puree: Wash and trim the ends off of the asparagus (discard or compost). Cut the tips off of the asparagus about 2-inches long. Set the tips aside (you’ll use these for dipping). Cut the stalks into 1-inch pieces until you have 1 cup of pieces (keep any leftover pieces for dipping).
Bring a large pot filled with 3–4 cups of water to a boil. Add the asparagus stalks and simmer. Cook until tender and cooked through, about 3–5 minutes.
Once done, scoop the asparagus out of the cooking liquid with a strainer or slotted spoon and transfer immediately to a food processor. Add about ¼ cup of the cooking liquid and purée for at least 2 minutes until completely smooth.
Transfer the asparagus puree to a blender (or use the same food processor) and add the chickpeas, artichoke hearts, tahini, lemon juice, garlic, cumin, and salt, if using. Blend until creamy and smooth, about 1–2 minutes.
Taste for additional seasonings of choice.
Transfer to a serving platter or large bowl and garnish with a sprinkle of paprika and chopped parsley.
Serve with vegetable crudites.
