Asparagus Hummus is the perfect healthy snack for spring!
It's finally asparagus season here in Michigan!! I have been patiently waiting for asparagus to finally be in season. Asparagus season in Michigan begins in late April-early May and ends in June.
I might be bias, but I think that Michigan has some of the best asparagus. Did you know that Michigan harvests approximately 20 million pounds of asparagus?! This makes Michigan the 2nd highest producer of asparagus in the country.
Last weekend I finally picked up some asparagus at the farmers market. I have a long list of asparagus recipes that I want to make, but the first on my list was Asparagus Hummus.
Asparagus is a good source of potassium, fiber, thiamin, and vitamin B6. It is also an excellent source of folate.
Plus, the hummus turns a gorgeous spring green color from the addition of asparagus!
This Asparagus Hummus recipe starts off by blanching the asparagus. I like to blanch the asparagus just until tender. Shocking the asparagus in an ice bath helps to retain the color and stop the cooking process.
The asparagus goes into a food processor along with all the classic hummus ingredients. I love topping the hummus with lots of toasted pine nuts and a drizzle of good quality fruity extra virgin olive oil.
This hummus is perfect for snacking, chip dipping, and makes a delicious sandwich spread.
- 1 lb Asparagus, cut into 1 inch pieces
- 1 15-ounce Can Chickpeas, drained and rinsed
- 1 Large Garlic Clove
- 1 Tablespoon Tahini
- Zest of 1 Lemon
- 3-4 Tablespoons Lemon Juice
- 2 Tablespoons Extra Virgin Olive Oil
- 2 Tablespoons Water
- ½ teaspoon Salt
For Serving, optional:
- Toasted Pine Nuts
- Drizzle of Extra Virgin Olive Oil
- Bring a large pot of salted water to a boil over high heat. Meanwhile, prepare an ice bath. Fill a bowl with ice water.
- Once the water is boiling, add the asparagus and cook just until the asparagus is tender, 2 to 3 minutes. Drain the asparagus and immediately plunge the asparagus into the ice water to stop the cooking process.
- Let the asparagus cool for a couple of minutes in the ice bath. Drain the asparagus.
- To a food processor or high speed blender, add the asparagus, chickpeas, garlic, tahini, lemon zest and juice, olive oil, water and salt. Process until the mixture is smooth.
- Taste and adjust seasonings. Add more lemon juice or salt if needed.
- I like to chill the hummus a few hours before serving but it can be served right away. If garnishing with toasted pine nuts and olive oil, wait to add those until you are ready to serve.