Asparagus and Roasted Garlic Hummus skips the usual chick peas/garbanzos for tender spring asparagus in this different twist on hummus!
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.
Hummus Components in Food Processor
Pureed Hummus before adding oil
Streaming Olive Oil into Chute
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
You might also like:
White Bean and Roasted Eggplant Hummus: Baba Ghanoush
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
- Home-made Limoncello by Manu’s Menu
- Meyer Lemon Rosemary Martini by The Redhead Baker
- Asparagus and Roasted Garlic Hummus by Palatable Pastime
- Baked Lemon and Goat Cheese Dip by The Girl In The Little Red Kitchen
- Cauliflower Salad by Wallflour Girl
- Green Asparagus Soup with Seared Scallops by An Appealing Plan
- Panzanella Primavera by Culinary Adventures with Camilla
- Skillet Spinach Artichoke Dip by Life Tastes Good
- Asparagus Gribiche by The Wimpy Vegetarian
- Roasted Asparagus with Balsamic Mustard Vinaigrette by Food Done Light
- Sauteed Artichokes & Potatoes by Carrie’s Experimental Kitchen
- Spring Green Rice by Magnolia Days
- Artichoke Pesto Pasta by PancakeWarriors
- Crispy Honey Chicken Spring Salad by Rants From My Crazy Kitchen
- Early Spring Risotto by Cooking Chat
- Honey Lemon Shrimp by Cindy’s Recipes and Writings
- Irish Lamb Stew by Food Lust People Love
- Perfect Scrambled Eggs with Asparagus, Goat Cheese and Chives by Bobbi’s Kozy Kitchen
- Quiche Florentine by Curious Cuisiniere
- Roasted Lamb Chops, Fontina Cheese Polenta with Asparagus and Mushrooms by Crazy Foodie Stunts
- Root Vegetable Risotto by Momma’s Meals
- Spring Vegetable Risotto by A Day in the Life on the Farm
- Salmon and Strawberry Spinach Salad with a Kentucky Maple Vinaigrette by Dandelion Greens
- Tilapia with Classic Pesto by Whole Food | Real Families
- Veal Stew with Spring Greens by The Texan New Yorker
- Blueberry Coconut Macaroons by Pies and Plots
- Blueberry Rhubarb Muffins by Hezzi-D’s Books and Cooks
- Carrot Cake Cookies by Noshing With The Nolands
- Carrot Cake with Lemon Cream Cheese Icing by Take A Bite Out of Boca
- Lemon Cream Pie with Girl Scouts Lemonade Cookie Crust by Our Good Life
- Lemon Meringue Pie by Serena Bakes Simply From Scratch
- Palm Sunday Easter Bread by Love and Confections
- Pretzels, Peanut Butter, and Beer Cake Recipe by Recipe for Perfection
- Sticky Carrot Squares by What Smells So Good?
- Three Berry Coconut Crispies by Simply Healthy Family
Join my recipe group on Facebook for more recipes from blogger friends around the world!
Looks great Sue! Healthy and delicious! Pinned and stumbled
Beautiful flowers! The asparagus sure does give the hummus a lovely color too.
I’ve just started experimenting and making my own hummus. I’ll be adding this one to the list!
This one is surprisingly good! I have a few others listed at the bottom of the post as well that are a little different. Hope you enjoy!
Yum…this sounds fantastic!!
That’s a new twist on hummus! Looks REALLY good!
Thanks! We like it a lot!
I love hummus, this looks delicious! I love the addition of asparagus, perfect for spring.
Thanks! This one and the edamame are a couple of my favs.
I am thrilled with the longer days, too! Your hummus looks marvelous!!!
Thanks! Cold today but more warm days too!
I love all things roasted garlic – add asparagus and you’ve got a perfect Spring dish! I bet this is amazing with red peppers and carrots. Thanks for sharing!
Everything about this is making me drool, great dip!
I love that you added asparagus to hummus. It is an absolutely gorgeous color and I can imagine it tastes divine.
Thanks! It does taste divine! It is a fav, but I have so many hummus favs! 🙂
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!
Thanks! Local asparagus is coming in in places south of us already.
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.
Very soon they should be opening up! I see some of the indoor ones are starting to get busier already.
I’ll try to prepare this, so necessary after a hard Saturday!
Thanks! It’s pretty easy to make and quite good!
I NEED to try this hummus variation. Looks wonderful!
Thank you! I hope you enjoy!
I’m a hummus lover and I am definitely an asparagus fan! I need to try this one!!
Thanks! It’s unusual but it works! I have been making hummus with any number of things that do well. I hope you like it!
Asparagus and roasted garlic are two of my favorite things!! I’m excited to try this!! Thanks for sharing!
Thanks! I hope you enjoy it as much as we do!
What a fabulous new hummus to add to my must make list! I love how “Springy” you’ve made this snack!
Thanks! I hope you enjoy it!
This looks fantastic Sue and what a great variation on typical hummus.
Thanks! I like making all different kinds of hummus–once you get past the typical trad chickpea type, the sky is the limit!
What a gorgeous hummus! I love the addition of asparagus and roasted garlic!
Thanks! The two flavors go very well together.
I love the idea of using asparagus in a hummus YUM!!!
Thanks! We like it a lot. I hope you do as well!
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.
Thanks! I love any chance to add roasted garlic to foods!
Such a fun twist on hummus! You mentioned lots of yummy spring produce – have you ever had ramps? They are one of my favorites!
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.
I am a fan of just about any hummus! Love the green color!
Thanks! It has about the same color as edamame hummus which I also love! I associate green now with good hummus! LOL!
There really is nothing like making your own hummus from scratch. Love the combo of roasted garlic and artichoke!
Thank you! It is really easy and quick. Markets sell various kinds of hummus, but who really knows how long it has sat there or how many preservatives used? Much better made from scratch.
What a great way to make a hummus for Springtime!
Thank you! I am always looking for new ways to use asparagus.
I never would have thought to use asparagus in a hummus! I love roasted garlic too so this will be a great snack!
Thanks! I hope you enjoy.
This is fantastic! I love asparagus and I love playing around with hummus – the traditional is great, but it’s so fun to put different twists on it, you know? Great post!
I’m happy to hear the birds, too and I can’t wait for my flowers to bloom! Roasted garlic does make everything better!
I saw daffodils ready to open today. But also saw the last of the snowflakes flying. Soon!
I like this flavor pairing! I would have never thought to flavor hummus with asparagus.
We’re not too far from Cinci – I’ll have to check out Eden Park, those are lovely photos.
We love asparagus, this sounds fun!
If you get down there, Eli’s BBQ is down by the river and is quite good. Great place for lunch! 🙂