The baskets of Easter candy are trying to lure me into the pantry. But I won't go. They can't make me. To resist their persistent beckoning, I am turning my mind to healthy snacks, such as my newly found loves, No-Bake Carrot Cake Granola Bites and this hummus, spiked with one of springtime's wonders...asparagus.
And I'm determined to make at least two or three of my favorite Recipes for Leftover Easter Ham. Grilled cheese, sweet potato hash, crepes...if I can find a way to work ham into the recipe, I'm doing it!
Back to the hummus. This healthy dip take mere minutes to make. The only extra step compared to making traditional hummus is blanching some asparagus for a few minutes. When I was rewarded with the bright green color and distinctive taste of asparagus, I decided that few extra minutes were well worth it. Served with whole wheat crackers or vegetables, this healthy snack is one way to ward off those darn Easter baskets.
A few scenes from Easter:
For those of you who celebrate Easter, I hope you had a wonderful day with family and friends.
After months of downright freezing weather, we rejoiced when the sun alighted on our backyard and warmed us up to deem the day as "shorts weather". We started things off with our traditional Hot Cross Buns. It simply wouldn't be Easter morning without them!
The Easter Bunny got rather creative this year. As the boys get bigger, the eggs are hidden in increasingly higher spots. Next year we may need to equip them with rappelling harnesses!
The morning ended with some father and son bonding time...way up high. This was one of many trips up to the top of the swing set yesterday. The best view in the neighborhood!
Now on to the recipe.
The recipe:
Bring a large saucepan of salted water to a boil over high heat. Prepare a bowl filled with ice water.
Add the asparagus pieces and cook until the asparagus is tender, 2 to 3 minutes. Just before the asparagus is finished cooking, scoop out 1 tablespoon of the cooking water and set aside. Drain and immediately plunge the asparagus into the ice water to stop the cooking.
Transfer the asparagus to the bowl of a food processor, along with the garbanzo beans, garlic, tahini, lemon juice, reserved cooking water, cayenne and salt. Process until the ingredients are well combined.
With the processor running, slowly pour in the olive oil. Process until smooth.
Serve with crackers and/or raw vegetables.
Other healthy snacks:
Cookin' Canuck's No-Baked Carrot Cake Granola Bites Recipe {Low Sugar & Gluten-Free}
Cookin' Canuck's Low Fat Granola Bars with Bananas, Cranberries & Pecans Recipe
Family Fresh Cooking's Mixed Berry Yogurt Parfaits
She Wears Many Hats Sweet Potato Chips
Elana's Pantry's Vanilla Fig Bars
Printable Recipe
Asparagus Hummus Recipe for Healthy Snacking
Ingredients
- ¾ pound asparagus cut into 1-inch pieces
- 1 14 ounce can garbanzo beans (chickpeas), drained & rinsed
- 2 cloves garlic minced
- 1 tablespoon tahini sesame paste
- 1 tablespoon fresh lemon juice
- 1 tablespoon asparagus cooking water see instructions
- 1 pinch cayenne pepper
- â…› teaspoon salt or more, to taste
- 2 tablespoons extra-virgin olive oil
Instructions
- Bring a large saucepan of salted water to a boil over high heat. Prepare a bowl filled with ice water.
- Add the asparagus pieces and cook until the asparagus is tender, 2 to 3 minutes. Just before the asparagus is finished cooking, scoop out 1 tablespoon of the cooking water and set aside.
- Drain and immediately plunge the asparagus into the ice water to stop the cooking.
- Transfer the asparagus to the bowl of a food processor, along with the garbanzo beans, garlic, tahini, lemon juice, reserved cooking water, cayenne and salt. Process until the ingredients are well combined.
- With the processor running, slowly pour in the olive oil. Process until smooth.
- Serve with crackers and/or raw vegetables.
Notes
Nutrition
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Hannah @ CleanEatingVeggieGirl
I love both asparagus AND hummus, so the combination of the two sounds great. I am sure that some avocado added in would be fantastic, too! 🙂
Jen @ Savory Simple
Great photos! This sounds like a great snack post holiday 🙂
Dara (Cookin' Canuck)
Thanks, Jen. The colorful ingredients were very photogenic!
katya
How can you not like this post, healthy and delicious!
Dara (Cookin' Canuck)
Thanks, Katya. It just shows that healthy doesn't need to mean boring.
Georgia @ The Comfort of Cooking
Such a great idea! This looks scrumptious, Dara. I can picture myself slathering it over grilled chicken or mixing it up in a salad as a dressing. Thanks!
Dara (Cookin' Canuck)
Oh yes, Georgia. I did exactly that with some leftover grilled chicken yesterday. It was fantastic!
Carla @ Carlas Confections
That's an awesome twist on hummus! I love asparagus too! YUM
Dara (Cookin' Canuck)
Thanks, Carla. I can't get enough of the picture-perfect asparagus that's available right now.
Laura (Tutti Dolci)
Love this fresh spin on hummus for spring!
Dara (Cookin' Canuck)
Thanks, Laura. I can never resist asparagus in the springtime.
Mr. & Mrs. P
Hi Dara. We are new followers. Love the color in this dish!!! Look forward to your future post!
Hope you check out our blog..
Dara (Cookin' Canuck)
Thanks, Cristy and Michael. I was excited by how green this turned out. My boys thought I added avocado.
Angie
What a healthy snack, I love it!
Dara (Cookin' Canuck)
Thanks, Angie. I like stocking my fridge with healthy snacks like this.
Gerry @ Foodness Gracious
I love when hummus is made from different veggies! It always makes the color and the textures so much more exciting! Love your hot cross buns too 🙂
Dara (Cookin' Canuck)
Thanks, Gerry. I agree...adding different veggies keeps things interesting.
addie | culicurious
So delicious looking, Dara! You have a way with dips!! 🙂
Dara (Cookin' Canuck)
LOL. Thanks, Addie.