Asparagus Hummus

Looking for a quick and healthy starter or snack? Asparagus adds a lovely fresh flavour to this ever-popular dip.

			  Asparagus Hummus

Makes: 1 1/2 cups

Cooking time: Nil


  • 1 bunch asparagus, woody ends removed
  • 1 cup cooked or canned drained chick peas
  • 2-3 garlic cloves, chopped
  • 1/3 teaspoon ground cumin
  • Juice of 1 large lemon
  • 2-3 tablespoons tahini
  • Good pinch of salt flakes
  • Freshly ground pepper
  • Few drops of Tabasco sauce
To serve:
  • Freshly cooked felafels (see Tip)
  • Pita pocket bread
  • Shredded lettuce
  • Additional 1-2 bunches asparagus, blanched and sliced


  1. Chop asparagus and place in a food mill or processor. Add chick peas, garlic, cumin, lemon juice, tahini, salt, pepper and Tabasco and blend until smooth.
  2. If serving hummus straight away, transfer to a serving bowl. Serve with warmed pita pocket bread, shredded lettuce, sliced cherry tomatoes and blanched, sliced asparagus.
  3. If not using hummus at once, store in an airtight container in refrigerator for 2-3 days.


  • For extra spear power, serve with Asparagus Felafels on this site.
  • For this recipe to be dairy-free, avoid using prepared and packaged foods containing dairy products. Take care to check ingredient labels on all products you use.

Recipe provided by the Australian Asparagus Council.

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