Ingredients

The following ingredients have 2 Servings
  • 3/4 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
  • 1/8 teaspoon salt (or more, to taste)
  • 2 tablespoons extra-virgin olive oil

Instruction

  • 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.