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Asparagus Hummus Served With Dukkah-Spiced Pita Chips

Photo Credit
Nataliya Arzamasova Shutterstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Category
Beans
Dips and Spreads
Vegetables
Course
Appetizers
Preparation Method
Bake
Boil
Sources
Yankee Magazine

A springtime twist on hummus, this Asparagus Hummus recipe combines a lovely grass-green dip with fragrant, earthy, dukkah-spiced pita chips. Though seasonal in spring, you can usually find asparagus year-round.  Grab some stalks and make asparagus hummus with baked pita chips! It’s easy and delicious!

In this video, we also offer tips on cooking asparagus properly for the best taste.

Ingredients
2 cups fresh asparagus, cut into 1-inch pieces
1 can (15.5 ounces) chickpeas or garbanzo beans, drained and rinsed
2 cloves garlic, minced
2 tablespoons tahini
1 tablespoon grated lemon zest
2 tablespoons fresh lemon juice
1/3 cup extra-virgin olive oil
kosher or sea salt and freshly ground white pepper

Instructions

  1. Blanch the asparagus by plunging it into a large pot of boiling water for about 4 minutes, or until crisp-tender. Transfer asparagus to a bowl of ice water to stop cooking. Drain and set on paper towels to dry.
  2. In a blender or food processor, add chickpeas, garlic, tahini, and puree. 
  3. Add lemon zest, lemon juice, and asparagus, and process until smooth. With the machine running, pour in oil and process until well combined. 
  4. Season with salt and pepper. Serve with spiced pita chips (recipe below).

Dukkah Spiced Pita Chips

Ingredients
1 package pita bread
4 tablespoons extra-virgin olive oil
2/3 cup shelled pistachios
1/4 cup sesame seeds
1/4 cup coriander seeds
3 tablespoons cumin seeds
1-1/2 teaspoons fennel seeds
1 tablespoon black peppercorns
1-1/2 teaspoons dried mint
1-1/2 teaspoons kosher or sea salt

Instructions

  1. Preheat oven to 375°. 
  2. Separate each pita bread into two rounds. Brush cut sides with olive oil, then cut into small wedges. Place wedges on a baking sheet; set aside.
  3. Heat a heavy, dry skillet over high heat; add pistachios and toast for about 5 minutes, stirring often. Remove nuts to a medium mixing bowl. 
  4. In the same skillet, toast sesame seeds for about 5 minutes, stirring often. Add seeds to pistachios. 
  5. Repeat the toasting process with coriander, cumin, and fennel, adding to same bowl. Add peppercorns, dried mint, and salt. 
  6. Use a mortar and pestle to crush ingredients until they are the size of small bread crumbs (or pulse in a food processor to a dry, coarse consistency — be careful not to over process).
  7. Sprinkle dukkah spice mixture evenly over oiled pita wedges and toast the pita in the oven until golden brown, about 10 minutes.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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