Avocado Hummus With Roasted Asparagus

Mar 26

Replacing tahini with avocado and pine nuts gives hummus a new flavor profile and a more richer, creamier texture. Lemon juice adds freshness, while roasted asparagus brings a pleasant spring character to the dish.

The recipe

Roast the asparagus and the garlic

Preheat the oven to 220C with ventilation.

Separate the asparagus tips from the stems and place them in a bowl together with the garlic cloves.

Toss with a drizzle of olive oil and a pinch of salt, then spread them on a baking tray lined with baking paper.

Roast the tips and the garlic cloves for about 15 minutes. Continue roasting the stems for another 10-15 minutes, soft and lightly charred. Remove from the oven and let them cool slightly.

With the oven still hot, toast the pine nuts for about 5 minutes, until fragrant.

Prepare the hummus

In a blender combine: chickpeas, avocado, sun dried tomatoes, roasted asparagus stems, half of the pine nuts, olive oil, roasted garlic, lemon juice, a pinch of salt and a grind of pepper. You can skip the salt if the sun dried tomatoes are already salty.

Blend for about 1 minute at medium-low speed, until smooth and creamy.

Assemble

Spoon the hummus onto a large plate.

Top with roasted asparagus tips, the remaining toasted pine nuts and a drizzle of olive oil.

Serve with grilled sourdough bread or alongside roasted halloumi.

Enjoy.