Hummus with an Asparagus Salad (vegan & gluten free)

My house is filled with a bunch of hummus junkies… heck, my six year old is practically a hummus aficionado. I’ve always wanted to make my own, but none of the stores in my area carry Tahini. Finally one day it dawned on me that I can just order it online, so at long last I was able to make my own, authentic, hummus!

Serves 8-10 as a snack

Ingredients (hummus):
16oz Chickpeas, cooked or canned
3 Cloves of Garlic, minced
1tsp Salt
1/2tsp Ground Black Pepper
1/2tsp Paprika
6tbsp Lemon Juice
1/4c Water
1/3c Tahini (make sure you stir it well as the oil and paste separates in the jar)
1/4c Extra Virgin Olive Oil, plus another 2tbsp to drizzle over the hummus before serving

Ingredients (asparagus salad):
1 1/3c Asparagus, sliced on a bias
3 Cloves of Garlic, chopped
1tbsp Olive Oil
2tbsp Lemon Juice
1/2tsp Salt + pinch for garlic
1/2tsp Ground Black Pepper

Put the chickpeas, garlic, salt, black pepper and paprika in a food processor and blend for 20 seconds, then scrape down the sides and blend for an additional 20 seconds. Scrape down the sides again, then add the lemon juice and water, and blend for 30 seconds. Add the tahini and blend for another 30 seconds. Lastly, add the olive oil and blend for a final 30 seconds… If you have a larger food processor and can safely blend with the lid off, or if it has an opening in the top, then add the olive oil while actively blending. If not, then simply add the oil, cover and blend. Scrape the hummus into a bowl, cover with plastic wrap, and refrigerate for at least 1 hour before serving.

While the hummus is cooling in the fridge you can make the asparagus salad (assuming you want it, the hummus is delicious without it, I just liked the added texture and flavors)… Heat the olive oil on medium in a sauté pan, add the garlic and a pinch of salt and cook until the garlic starts to sweat, 2-3 minutes. Add the asparagus, lemon juice, salt and pepper and sauté for 2 minutes, then remove from heat. You’re only cooking the asparagus long enough to get it slightly tender and a vibrant green. You do not want to overcook it or it will become mushy. Spoon into a bowl and set aside at room temperature until the hummus is chilled. Don’t just leave it in the sauté pan to cool because the pan will be hot for a while, even off the heat, and it will continue cooking the asparagus.

Once the hummus is chilled top it with the asparagus salad and drizzle it with 2tbsp of extra virgin olive oil… Grab some pita chips or crackers and enjoy!