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Asparagus Pea Hummus Recipe

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This creamy and vibrant Asparagus Pea Hummus combines tender asparagus, sweet peas, and classic chickpeas blended with tahini and zesty lemon for a fresh twist on traditional hummus. Perfect as a nutritious appetizer or snack, it’s smooth, flavorful, and garnished with fresh herbs and olive oil for added richness.

Ingredients

Hummus Base

  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1/2 teaspoon baking soda
  • 5 oz fresh asparagus, ends trimmed and cut into 1-inch spears
  • 1 cup frozen peas
  • 1/3 cup tahini
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup lightly-packed parsley or dill
  • 2 medium cloves garlic, minced
  • 3 tablespoons freshly-squeezed lemon juice
  • 1 teaspoon grated lemon zest
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste

For Garnish and Serving

  • Additional olive oil
  • Cooked asparagus spears
  • Cooked peas
  • Fresh herbs (parsley or dill)
  • Vegetables or pita chips for serving

Instructions

  1. Simmer Chickpeas: Place chickpeas and baking soda in a medium saucepan, cover with water, and bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer for 15-20 minutes until some skins float and chickpeas look puffy.
  2. Rinse and Prepare Chickpeas: Drain chickpeas and remove any loose skins. Rinse thoroughly in cold water until cooled, then transfer to a food processor or blender.
  3. Cook Asparagus: Refill the saucepan with fresh water and bring to a simmer over high heat. Lower heat to medium and add asparagus spears. Simmer for 2-3 minutes until tender when pierced with a fork. Immediately transfer asparagus to ice water to stop cooking, drain well, and add to the food processor with chickpeas.
  4. Cook Peas: Bring same pot of water to a simmer again, add peas, and cook for 1-2 minutes until bright green. Plunge peas in ice water, drain thoroughly, and add to the food processor with chickpeas and asparagus.
  5. Blend Hummus: Add tahini, olive oil, parsley, minced garlic, lemon juice, lemon zest, ground cumin, and smoked paprika to the food processor. Blend on high for 3-5 minutes until smooth and creamy, scraping down the sides as needed. Season with salt and pepper to taste.
  6. Serve and Garnish: Transfer the hummus to a serving bowl. Drizzle with additional olive oil and garnish with cooked asparagus spears, peas, and fresh herbs. Serve with vegetables or pita chips and enjoy!

Notes

  • Using baking soda softens the chickpeas and helps achieve a creamier texture.
  • Plunging cooked vegetables in ice water preserves their vibrant color and texture.
  • Adjust lemon juice and spices according to your taste preference.
  • This hummus can be refrigerated in an airtight container for up to 3 days.
  • For a gluten-free option, serve with vegetable sticks or gluten-free chips instead of pita.

Find it online: https://marthatasty.com/asparagus-pea-hummus-recipe/