Recipe

Ingredients
1 bunch of asparagus

1 clove garlic, finely chopped

1 tsp. salt

1 cup organic earth’s choice canned chickpeas, drained and rinsed

1/3 cup organic extra virgin olive oil + a little for garnish

3 tbsp. squeezed lemon juice

2 tbsp. water

2 tbsp tahini (organic sesame butter)

2 tbsp. fresh dill, chopped

chopped pistachios, for garnish

Preparation
1. Cook asparagus in boiling water until tender, about 2 minutes. Drain, then plunge into ice water for about 2 minutes. Drain to dry. Cut in half. Reserve a few asparagus heads for garnish.

2. In a food processor, combine garlic and salt and add asparagus, chickpeas, oil, lemon juice, water, sesame butter and dill. Blend until smooth.

3. Place hummus in a bowl and make a well in the center. Top with a little olive oil and the asparagus heads, as well as chopped pistachios. Ideal with crackers, crudités and pitta bread.