Asparagus and Roasted Garlic Hummus for #Sunday Supper

Hummus made with tender spring asparagus is a different twist!
Asparagus and Roasted Garlic Hummus

Asparagus and Roasted Garlic Hummus

by Sue Lau | Palatable Pastime

At last! Spring has arrived!

Krohn Daffodils

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.

Krohn flowers

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!

Daffodils

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.

Fresh Trimmed Asparagus
fresh trimmed asparagus

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.

Roasted Garlic Recipe

oven roasted garlic
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.

Hummus Seasonings
Hummus Seasonings
Asparagus Simmering
Asparagus Simmering
Hummus Components in Food Processor
Hummus Components in Food Processor
Pureed Hummus before adding oil
Pureed Hummus before adding oil
Streaming Olive Oil into Chute
Streaming Olive Oil into Chute

I hope you enjoy!

~Sue

Asparagus and Roasted Garlic Hummus for #SundaySupper

Asparagus and Roasted Garlic Hummus

  • Servings: 8
  • Time: 1hr
  • Difficulty: easy
  • Print

Asparagus and Roasted Garlic Hummus

Prep time:

  • 45 min to roast garlic
  • 15 min to prep hummus

Ingredients:

  • 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)

Method:

  1. Roast garlic if you have not already. I have a recipe for this, click here to view: Roasted Garlic.
  2. Bring 1 cup water to a boil and add asparagus; simmer for 3 minutes until tender; drain.
  3. Place cooked asparagus, roasted garlic, tanini, coriander, lemon juice, salt, and sesame oil in a food processor and puree until thick  but smooth.
  4. 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


Asparagus and Roasted Garlic Hummus

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Spring flower bed

Sunday Supper Movement

Spring Fling!

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.

Beverages

Appetizers

Sides

Entreés

Desserts

63 Comments

  1. terristeffes says:

    I am a hummus freak! I cannot wait to give this a try. We are growing our own asparagus, but it has another year before we can harvest. I won’t be waiting that long, I will get some at the Farmers Market to try this!

    Like

  2. smallwalletbigappetite says:

    So excited for the next farmers market because the asparagus should be in, to me that is the real first sign of spring. And I am so excited to give this hummus a try.

    Like

  3. Diana @DandelionGreensBlog says:

    How creative! I’ve never thought to add asparagus to hummus, but I love it! The color is beautiful, plus the addition of roasted garlic sounds delicious.

    Like

    • I am looking forward to having ramps soon–haven’t yet seen them and we don’t have them growing. One of my favs is to mix them in with fried potatoes. It adds a garlicky chive kind of flavor.

      Like

  4. Pingback: Meyer Lemon Rosemary Martini by The Redhead Baker

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