Asparagus Pea Hummus

As spring rolls around, I find myself eagerly anticipating the fresh produce bursting with life. There’s something so refreshing about indulging in bright green vegetables, especially when transformed into a creamy dip. That’s where my love for Asparagus Pea Hummus comes in. This vibrant and delicious blend of chickpeas, freshly steamed asparagus, and sweet peas offers a delightful twist on traditional hummus. It’s smooth, flavorful, and utterly satisfying, whether spread on pita or enjoyed with crisp veggies.

I remember the first time I made this hummus; it was for a little gathering to celebrate the end of a long week. I wanted something light and refreshing that would impress my friends without spending hours in the kitchen. The result was a hit! The combination of earthy chickpeas, sweet peas, and the subtle crunch of asparagus creates a delightful flavor that’s far superior to any store-bought version. Plus, it’s a perfect dip for any occasion—whether it’s a casual afternoon snack or the centerpiece of a vibrant appetizer spread at your next gathering. I can’t wait for you to try this Asparagus Pea Hummus; it might just become your new favorite!

How to Make Asparagus Pea Hummus

1. Prepare the Chickpeas: Place the chickpeas and baking soda in a medium saucepan. Cover with water and bring it to a simmer over medium-high heat. Reduce the heat to medium-low and let it simmer for about 15-20 minutes until some skins float on the surface and the chickpeas appear plump.
2. Rinse Chickpeas: Drain the chickpeas and discard any loose skins. Rinse them well in cold water until cooled. Transfer them to a food processor or blender.
3. Cook the Asparagus: In the same pan, bring fresh water to a simmer over high heat. Reduce the heat to medium and add the asparagus. Simmer for 2-3 minutes until tender but still bright green. After cooking, immediately plunge the asparagus into ice water to cool. Drain and add it to the food processor with the chickpeas.
4. Cook the Peas: Bring the same pot back to a simmer and add the peas. Cook for 1-2 minutes, just until bright green. Drain the peas and plunge them into ice water as you did with the asparagus. Once cooled, drain well and add to the food processor.
5. Blend the Ingredients: To the food processor, add tahini, olive oil, parsley or dill, minced garlic, lemon juice, lemon zest, ground cumin, and smoked paprika. Process on high for 3-5 minutes until the mixture is creamy. Don’t forget to scrape down the sides as needed and season with salt and pepper to taste.
6. Serve: Transfer the hummus into a serving bowl, garnishing with a drizzle of olive oil, reserved asparagus, peas, and fresh herbs if desired. Serve with your chosen dipper and enjoy!

Storing & Reheating

Store your Asparagus Pea Hummus in an airtight container in the refrigerator for up to 5 days. If you’d like to keep it longer, consider freezing it. Portion it into freezer-safe containers or bags for up to 3 months. When you’re ready to enjoy it again, thaw it overnight in the fridge, and give it a good stir; you might want to add a touch more olive oil or lemon juice to refresh the texture and flavor.

As you whip up this tasty Asparagus Pea Hummus, remember that it’s not only a tasty treat but an opportunity to get a little creative in the kitchen. Using fresh ingredients means you can have fun adjusting flavors to your personal preference.

Recipe FAQs

Can I use canned peas instead of frozen?

Absolutely! While frozen peas are typically sweeter and retain a vibrant color after cooking, canned peas work just as well. Just rinse them well before adding them to the hummus.

How long does homemade hummus last in the fridge?

Homemade Asparagus Pea Hummus can last up to 5 days in the refrigerator if stored in an airtight container. It’s delicious cold, so it’s perfect for meal prep!

Can I make this hummus ahead of time?

Yes, you can prepare it a day in advance. In fact, the flavors meld beautifully after sitting for a while, making it an ideal dish for gatherings or parties.

What can I serve with this hummus?

This hummus pairs beautifully with a variety of dippers such as fresh veggie sticks (carrots, cucumbers, bell peppers), pita chips, or even toasted crusty bread. It’s also great as a spread on sandwiches or wraps!

Asparagus Pea Hummus

Recipe Author: Margaret

Enjoy this delicious Asparagus Pea Hummus featuring a blend of fresh asparagus, green peas, creamy chickpeas, and tahini. Perfect as a dip or spread for a quick, healthy snack or appetizer.

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• Prep Time 10 minutes
• Cook Time 35 minutes
• Yield 6 servings 1x

Ingredients

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• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 teaspoon baking soda
• 5 oz fresh asparagus, ends trimmed and cut into 1-inch spears
• 1 cup frozen peas
• 1/3 cup tahini
• 2 tablespoons extra-virgin olive oil
• 1/4 cup lightly-packed parsley or dill
• 2 medium cloves garlic, minced
• 3 tablespoons freshly-squeezed lemon juice
• 1 teaspoon grated lemon zest
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Additional olive oil, cooked asparagus spears, peas, and fresh herbs for topping
• Vegetables or pita chips for serving

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Instructions

1. Combine chickpeas and baking soda in a medium saucepan and cover with water. Simmer over medium-high heat, then lower the heat to medium-low and continue simmering for 15-20 minutes until some skins float and chickpeas puff up.
2. Drain chickpeas, discard any loose skins, and rinse under cold water. Place in a food processor or blender.
3. Use the same pot for fresh water, bring to a simmer over high heat, then add trimmed asparagus. Simmer for 2-3 minutes until tender, then cool in ice water, drain, and add to the food processor with chickpeas.
4. In the same pot, simmer water again and cook peas for 1-2 minutes until bright green, then plunge them in ice water, drain, and add to the food processor with chickpeas and asparagus.
5. Add tahini, olive oil, parsley, garlic, lemon juice, zest, cumin, and paprika into the processor. Process on high for 3-5 minutes until creamy, scraping down the sides as needed. Season with salt and pepper to taste.
6. Transfer hummus to a serving bowl, topping with olive oil, asparagus, peas, and additional parsley if desired. Serve with vegetables or pita chips.

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Notes

For a smoother texture, blend the hummus longer to achieve creaminess.
Adjust seasoning to your personal taste preference, adding more lemon juice for acidity or spices for heat.

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Nutrition

• Serving Size: 1/4 cup
• Calories: 150
• Sugar: 2g
• Sodium: 200mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 6g
• Protein: 5g
• Cholesterol: 0mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.

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