Asparagus Hummus Recipe for Healthy Snacking
This hummus, spiked with fresh asparagus, makes for a healthy afternoon snack when served with whole grain crackers or fresh vegetables.
Servings: 2 Cups
Calories: 56.6kcal
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
- ⅛ 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
WW (Old Points) 1 / WW (Points+) 1
Nutrition
Serving: 2Tablespoons | Calories: 56.6kcal | Carbohydrates: 7.1g | Protein: 1.8g | Fat: 2.5g | Saturated Fat: 0.3g | Sodium: 103.2mg | Potassium: 81.3mg | Fiber: 1.5g | Sugar: 0.2g