Asparagus and Roasted Garlic Hummus
by Sue Lau | Palatable Pastime
At last! Spring has arrived!
Although I can’t always be sure by the weather. Some days it is mild and other days it threatens to snow or just be overcast and rain all the time. But there are wonderful ways we can tell. Have you heard an increase in birdsong? I find they get loud in the Spring, sometimes like newlyweds, at other times like old enemies.
And the light is so much better now, but I have noticed that for over a month now. In some unspoken way, my brain seemed to sense the coming of Spring. I couldn’t have told you by the weather, as the end of winter was particularly nasty for us, although nothing compared to what Boston got served with. I do love the Spring flowers, but I admit these were taken indoors in recent weeks at Krohn Conservatory of Eden Park in Cincinnati, Ohio. That place always renews my spirit when I need a dose of nature!
Another thing I notice in the Spring is the sudden arrival of specific veggies to the market. Such as morel mushrooms, fiddlehead ferns, trumpet mushrooms, hen of the woods mushrooms, garlic scapes, pea shoots, artichokes and English peas in the pod. I already bought and eagerly devoured a bunch of morels. The cashier seemed shocked at the price, but these Spring specialty items when made at home can make a meal for less than what it costs to eat at an inexpensive restaurant. Sometimes these things can be hard to find or come by. I had seen fiddleheads and was excited but saw they weren’t very fresh so passed on those. I keep hoping! And soon garlic scapes should be around.
And this week, like clockwork, the first days of Spring have passed and the asparagus is on sale at the market for 1.49/pound. Who can resist such tender young spears? Most of the time I will roast the asparagus quite simply in the oven with a splash of olive oil and a sprinkling of garlic. But for a healthy snack, I chose to celebrate this spring vegetable by making it into something more unexpected: hummus.
And not just *any* hummus, but one infused with the delicate yet caramelized flavors of roasted garlic. That is very easy to make. I have a recipe filed for those who haven’t done it before.
Basically you cut off just enough of the garlic bulb to expose the cloves, set it on a piece of foil, drizzle it with a touch of olive oil, wrap it, and toss it in the oven until it gets tender. Once done, squeeze the papery bulb to extract the roasted goodness of the cloves.
Once you have that, and cooking the asparagus for a few short minutes, everything easily whips up in the food processor to make this hummus. After that, all you need to do is find some wedges of pita bread or some crackers and you are all set.
I hope you enjoy!
Asparagus and Roasted Garlic Hummus
- 45 min to roast garlic
- 15 min to prep hummus
- 12 ounces fresh trimmed asparagus, chopped and steamed/cooked
- 1/3 cup roasted garlic cloves
- 1/4 cup tahini
- 1 tablespoon ground coriander
- 2 tablespoons fresh lemon juice
- 1 teaspoon salt
- 1 tablespoon toasted sesame oil
- 1/4 cup extra virgin olive oil
- 1 teaspoon either black sesame seeds or toasted sesame seeds (for garnish; optional)
- Roast garlic if you have not already. I have a recipe for this, click here to view: Roasted Garlic.
- Bring 1 cup water to a boil and add asparagus; simmer for 3 minutes until tender; drain.
- Place cooked asparagus, roasted garlic, tanini, coriander, lemon juice, salt, and sesame oil in a food processor and puree until thick but smooth.
- Pour oil into the chute in a thin stream with the food processor running until it is all mixed well.
From the kitchen of palatablepastime.com
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Celebrating recipes of the Spring season.
As part of the Sunday Supper Movement, I and a host of other food bloggers are pleased to present to you some of our favorite Springtime recipes to enjoy and prepare for you and your families and friends while enjoying that old man winter is finally losing his grip and that Spring has finally sprung!
Special thanks to DB (aka Foodie Stuntman) of Crazy Foodie Stunts and Valerie of Lifestyle Food Artistry for graciously hosting this event and working so hard to make sure all the I’s are dotted and T’s are crossed. It’s a big group and a ton of work to keep all together! Thanks so much.
And now on to the recipes! Check out as many recipes as you would like and be sure to pin those to have for later.
- Easter Egg Smoothie by Sew You Think You Can Cook
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- Meyer Lemon Rosemary Martini by The Redhead Baker
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- Carrot Cake with Lemon Cream Cheese Icing by Take A Bite Out of Boca
- Gluten Free Healthy Hummingbird Cake by Cupcakes & Kale Chips
- Lemon Cream Pie with Girl Scouts Lemonade Cookie Crust by Our Good Life
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