INGREDIENTS1 lb asparagus, cut into 1 inch pieces
1 15 oz can chickpeas, drained and rinsed
1 large garlic clove
1 tbsp tahini
Zest of 1 lemon
3-4 tbsp lemon juice
2 tbsp extra virgin olive oil
2 tbsp water
Salt, to taste
RawSpiceBar's Za'atar, to taste
Olive oil, to serve
DIRECTIONS1. Bring a large pot of salted water to a boil over high heat.
2. Once the water is boiling, add the asparagus and cook just until the asparagus is tender, 2 to 3 minutes. Drain the asparagus and plunge into a large bowl of ice water. This will stop the cooking process.
3. In a food processor or high-speed blender, add the asparagus, chickpeas, garlic, tahini, lemon zest and juice, olive oil, water and salt and pulse until smooth.
4. Garnish with RawSpiceBar's Za'atar and drizzle of olive oil. Enjoy!
Makes 10 servings.
Adapted from Asparagus Hummus recipe from Thyme and Love.