Hummus with asparagus
Total Duration:
1:30 Hours
Portions:
2-3
Difficulty:
medium
Ingredients
For the hummus:
| Chickpeas (drained weight 265 g) | 1 tin |
| tahini | 100 g |
| iced water | 60 ml |
| lemon | ½ |
| garlic clove | ½ |
| salt | 1½ TSP |
| baking powder | 1 TSP |
| asparagus | 500 g |
| dried tomatoes (preserved in oil) | 100 g |
| feta cheese | 100 g |
| Farmer's Snack Spanish almonds | 70 g |
| olive oil | |
| sumac if necessary |
Preparation
- Drain the chickpeas through a sieve and rinse thoroughly with water. Cover the rinsed chickpeas with plenty of water in a large pan.
- Add 1 teaspoon each of salt and baking powder to the water and bring to the boil. Simmer for a total of 20 minutes.
- During this time, skim off any foam that forms and remove the loosened skins.
- Drain the cooking water, rinse the chickpeas in cold water and puree in a blender with the lemon juice, ½ teaspoon of salt and grated garlic. Add the tahini and continue to blend.
- Gradually pour in the chilled water until the consistency is creamy. Pour the finished hummus into a container, seal airtight and leave to stand in the fridge for at least 30 minutes or overnight.
- Wash the asparagus, peel the bottom part and cut away the woody ends.
- Heat a little olive oil in a grill pan, add the asparagus spears and fry over a medium to high heat for about 10 minutes, turning regularly. Finally, season with salt and pepper.
- To serve, first spread the hummus on the plates, place the asparagus spears on top and crumble the feta over the top.
- Now cut the sun-dried tomatoes into fine strips and roughly chop the almonds.
- Spread the tomatoes and almonds over the hummus and asparagus. Finally, drizzle with a little olive oil and sprinkle with sumac, if using. Serve with a ciabatta or baguette. Enjoy the taste!
Recipe and photos: Laura Dirnberger @la.levant
