Avocado Asparagus Hummus
This extra-green recipe for Avocado Asparagus Hummus gets most of its color from one of my favorite spring ingredients – asparagus! I made this for my family as an appetizer for Easter last weekend and served it with crackers and raw veggies. We didn’t have any tahini in the house, so I added flavor and healthy fats with half an avocado instead. You will need significantly less oil for this hummus since avocado adds so much creaminess on its own.
My version of hummus also uses avocado oil instead of extra virgin olive oil. My mom has a wonderful collection of oils and vinegars, so of course I had to try her avocado oil in a recipe while I had the chance. I only have a handful of oil options at my house – obviously this needs to be fixed. This was my first time using avocado oil in a recipe, and it worked well! Avocado oil is pressed from avocados and includes more than 50% monounsaturated fat, which is beneficial for your heart {source}.
The first step to creating this hummus is roasting up an entire bunch of fresh asparagus stalks. I snapped each stalk in half and chopped off the woody {white} ends to make sure only the best stalks made it into the hummus. After you roast the asparagus {~10 minutes}, the hummus comes together quickly in a food processor. I let the stalks cool for 15 minutes and refrigerated the finished hummus for an hour before serving. I think this would also make an interesting sandwich spread in place of mayo!
Avocado Asparagus Hummus
An extra-green appetizer recipe for spring.
Ingredients
- 1 bunch asparagus
- 2 tbsp avocado oil
- 1 Meyer lemon {juiced}
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 can chickpeas {drained and rinsed}
- 2 garlic cloves
- 1/2 avocado
Instructions
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Preheat the oven to 400 degrees.
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Clean and chop the white ends from the asparagus. Snap in half and toss with 1 Tablespoon avocado oil, the juice from 1/2 a lemon, 1/4 teaspoon black pepper, and 1/4 teaspoon salt.
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Roast asparagus for 10 minutes. While the asparagus are roasting, drain and rinse chickpeas.
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Let asparagus cool for ~15 minutes.
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Add roasted asparagus, chickpeas, 1 Tablespoon avocado oil, 1/4 teaspoon black pepper, 1/4 teaspoon salt, and 2 garlic cloves to a food processor. Process for ~20 seconds.
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Add the avocado and juice from the other lemon half. Continue processing until smooth.
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Refrigerate for 1 hour before serving.
I’m Celia. I live in the Chicago area. I'm a mama of two, runner, business owner and former Iowan. My blog includes recipes, fitness and travel posts, and stories about Chicago.
