Asparagus hummus

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Recipe by Damaris Beems Course: Mezze, Side dish, SnackCuisine: Lebanese, Middle East
Servings

10

Preparation

25

minutes
Cooking time

5

minutes
Total time

30

minutes

But for an asparagus menu I like to use the free space. And so it came to be that I made asparagus hummus. Delicious, the lightness and taste of the asparagus and the always ‘down-to-earth effect’ of the tahina. Love it. And with that, this is a great variation on the hummus theme that I can fully support.

Ingredients

  • 350 gram peeled white asparagus

  • 4 table spoon tahina

  • 1 Lemon

  • salt and pepper

  • some olive oil

Cooking time

  • Set aside 5 asparagus. Place them on a baking tray and brush them with olive oil. Place them in a preheated oven at 200 degrees. Bake them for 25 minutes and until nicely browned.
    Meanwhile, cook the other asparagus. Boil them for 3 minutes, turn off the heat and let them rest in the cooking water for another 18 minutes.
  • When the cooked asparagus has cooled down a bit, put them in the food processor along with the tahina. Add some lemon juice, salt and pepper. Taste for yourself if more of one or the other needs to be added.

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