Asparagus Hummus

A twist on your fav appetizer.
Prep Time: 15 min
Cook Time: 5 min
Total Time: 20 Min
Serves: 4

Ingredients

• 2 - 15 oz cans of chickpeas, drained and rinsed

• 1/4 cup extra virgin olive oil

• Juice of 1 lemon

• 2 cloves of garlic

• 1 heaping tablespoon of tahini

• 1 heaping tablespoon of fresh dill (reserve a little for garnish)

• 1/4 cup snap peas

• 1/4 cup asparagus, trimmed and chopped into 1 1/2 inch piece

• 1/3 cup ice cold water (more or less, depending on your desired consistency)

• Salt and pepper to taste

Directions

Step 1.

Pour chickpeas, olive oil, garlic, tahini, dill, lemon juice, and salt and pepper into a high speed blender (Vitamix recommended for smoothest hummus). Begin to puree, and slowly pour in ice cold water as you blend. Set aside.

Step 2.

Blanch chopped asparagus and snap peas in boiling water for 2-3 minutes. You just want that bright green color, but still want them to be a little crunchy. Remove from the stove, drain in a colander, and let cool for a minute.

Step 3.

Add cooled asparagus and snap peas into blender and puree adding ice water as needed to get desired consistency.

Garnish with a little fresh dill.