Asparagus Hummus


  • Prep Time10 mins
  • Total Time15 mins
  • Makes2 cups
Asparagus Hummus

Photo, Erik Putz.

Chatelaine Triple Tested

Get some protein with your asparagus in this easy, healthy dip.


  • 1 bunch asparagus, ends trimmed

  • 1 garlic clove, chopped

  • 1 tsp salt

  • 1 cup canned chickpeas, drained and rinsed

  • 1/3 cup olive oil, plus more for garnish

  • 3 tbsp lemon juice

  • 2 tbsp water

  • 2 tbsp tahini

  • 2 tbsp chopped fresh dill


  • BRING a large pot of salted water to a boil. Fill a large bowl with ice water. Add asparagus to boiling water and cook just until tender, about 2 min. Drain and immediately plunge into the ice water to stop cooking, about 2 min. Drain and pat dry. Cut spears in half. Reserve 3 to 5 asparagus tips for garnish.

  • WHIRL garlic and salt in a food processor. Add asparagus, chickpeas, oil, lemon juice, water, tahini and dill. Continue whirling until hummus is very smooth.

  • TRANSFER to a serving bowl, leaving a well in the centre. Drizzle lightly with olive oil and top with reserved asparagus tips. Serve with crudités, crackers or chips for dipping, or use as a spread in sandwiches and wraps.

Make it Fancy: Hummus

Get more of our best asparagus recipes.

Nutrition (per 2 tbsp)

Calories 68, Protein 1g, Carbohydrates 3g, Fat 6g, Fibre 1g, Sodium 214mg.