Asparagus and Dill Hummus
What You Need
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1/2 lb fresh asparagus, cut into 1-inch pieces
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1 14-oz can garbanzo beans (chickpeas), drained and rinsed
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1 garlic clove, peeled
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1/2 tbsp Tahini
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2 tbsp fresh lemon juice
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1 tbsp chopped fresh dill
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1 1/2 tbsp water
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2 tbsp olive oil (+ extra for topping)
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1/2 tsp salt
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Cucumber, carrots, pita- to dip
Prep Time: 5 min
Cook Time: 10 min
2 cups
Fresh Asparagus
What You Do
Bring a medium pot of salted water to a boil. Add Asparagus to the water. Cook for 2-3 minutes. Asparagus should be tender. While asparagus cooks, fill a bowl with ice and water.
Once asparagus has finished cooking, immediately place it into the ice water to stop the cooking process. Allow the asparagus to cool for a minute or so. Drain and set aside.
In a food processor, add cooked asparagus, garbanzo beans, garlic, tahini, lemon juice, dill, water, olive oil, and salt.
Process until the mixture is smooth. Remove from the food processor. Drizzle with olive oil right before serving. Hummus can be stored in the fridge until ready to serve.
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