Scott’s Asparagus Hummus

Each week chef Scott brings us a delicious seasonal recipe using items he grows himself. This weeks its a delicious Asparagus Hummus

Hi, Its Scott, here with this week’s recipe and with Asparagus been in abundance now I thought I would share another recipe using it.

And it is Asparagus hummus I think the distinct flavour of asparagus works well with the hummus here and gives the hummus a lovely spring green colour making it perfect for this time of year.

Served with some crispy vegetables to dip into it or with some wholemeal crackers it makes a super healthy snack.

Or I like to turn it into a lovely lunch dish by serving it on toasted sourdough with crispy Parma ham and soft-boiled eggs garnished with more asparagus and pea shoots. I will explain how I do this later and you can see it in my video I think the key to this recipe is using a good quality oil I use a cold pressed rape seed oil here, but a good olive oil will work and not been scared to season it well chickpeas will take a good amount of salt.

So, lets head to that kitchen and hear how its made. 

You can find this recipes and others on the veggrowerpodcast.co.uk and on my Instagram page seedtotableplot13 along with a supporting video..

For this recipe you will need.

330g asparagus

400g cooked tinned chickpeas.

2 cloves of garlic

2tsp tahini

The zezt and juice of 1 lemon

150 to 200ml of good oil

To make Asparagus Hummus

Start by cooking the asparagus by boiling for 1 to 2 minutes depending on the size of the asparagus it wants to be just tender. Once its cooked put it in ice cold water to stop it cooking anymore.

Now drain and rinse the chickpeas and add to a food processor along with the asparagus, garlic tahini, lemon juice and zest and begin to blitz poring in the oil as you go until you get the desired consistency if you like a thicker hummus add less oil now season well and that’s it ready to serve.

If you want to serve it like I do take a few slices of sourdough bread and rub with olive oil and toast in a dry pan then make some soft boiled eggs by cooking in boiling water for 6 minutes then cooling in cold water, then crisp some Parma ham in a frying pan and now its ready assemble do so garnishing with more asparagus, pea shoots chilli flakes and a drizzle of oil the combination of these flavours work amazingly together be sure to give it a go and be sure to check the video out and that’s it from me this week