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Avocado Asparagus Hummus

An extra-green appetizer recipe for spring.

Servings 2 cups

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

  1. Preheat the oven to 400 degrees.

  2. 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.

  3. Roast asparagus for 10 minutes. While the asparagus are roasting, drain and rinse chickpeas.

  4. Let asparagus cool for ~15 minutes.

  5. 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.

  6. Add the avocado and juice from the other lemon half. Continue processing until smooth.

  7. Refrigerate for 1 hour before serving.