Hummus with Quebec asparagus

QUEBEC ASPARAGUS HUMMUS

Output: 1.250 L (5 cups) - Preparation time: 10 minutes - Cooking time: 6 to 7 minutes

Ingredients

• ½ bunch Quebec asparagus
• 500 ml (2 cups) chickpeas, cooked
• 100 ml (3/8 cup) sesame seeds, mashed (Tahine)
• 1 clove garlic, peeled
• 80 ml (1/3 cup) lemon juice
• 125 ml (1/2 cup) olive oil
• 80 ml (1/3 cup) water
• 3 ml (1/2 tsp.) salt or to taste
• 5 ml (1 tsp.) pepper or to taste

Preparation

1. Remove the hard part of the asparagus.
2. In a pot of boiling, salted water, blanch the asparagus for 4 minutes at a rolling boil.
3. Remove from the water and cool the asparagus in an ice-water bath. Drain.
4. In the bowl of a food processor, add all ingredients and blend until creamy. Check seasoning.
5. Enjoy as a dip with pita bread, nachos or vegetables.

NB: Remember to mix the tahini well in its jar before use.