Asparagus Hummus
What You Need
- 1 bunch Michigan Asparagus
- 1 cup cooked or canned drained chickpeas
- 2-3 garlic cloves, chopped
- 1/3 teaspoon ground cumin
- Juice of 1 large lemon
- 2-3 tablespoons tahini
- 1-2 Tablespoons of Olive Oil
- Good pinch of salt flakes
- Freshly ground pepper
- Few drops of Tabasco sauce
Easy
1-2
Fresh Asparagus
What You Do
Chop asparagus and place in a food mill or processor. Add chickpeas, garlic, cumin, lemon juice, tahini, salt, pepper and Tabasco and blend until smooth.
If serving hummus right away, transfer to a serving bowl and serve with warmed pita bread.
Note:
Hummus will store in an airtight container in refrigerator for 2-3 days.
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