While our friend Jerry makes hummus the old-school way—with a mortar and a pestle—other lovers of homemade hummus have discovered the super-easy blender/food processor hummus technique.
Store-bought containers are way too small and pricey: It’s a bargain to make your own, and easy (here’s a recipe).
When you make your own, you can avoid preservatives and stabilizers, and use fresh lemon juice instead of concentrate, quality olive oil, etc.
Since it’s asparagus season, how about an asparagus dip? Hummus doesn’t show asparagus at its best, but make a white bean dip and revel in the flavors.
This recipe is one of the most requested appetizers at eMeals, a meal kit delivery service.
They call it Asparagus Hummus, but we invoke Food 101: It isn’t hummus* if it doesn’t have chickpeas and tahini. It’s a different kind of dip, and deserves its own respect instead of riding on the coattails of a popular food.
Plus, bean dips are terrific in their own right. Thus, we present:
You can make this recipe up to 3 days ahead. Cover (we tamp plastic wrap on the surface) and chill.
1. COMBINE all ingredients in a food processor; pulse until it reaches your desired consistency. (If it’s too thick, add teaspoons of water to achieve desired consistency).
2. SERVE with crudités and enjoy a nutritious snack.
 Asparagus-bean dip (photo courtesy eMeals).
*“Hummus” derives from the Arabic word for chickpeas, and the complete name of the spread is hummus bi tahina, chickpeas with tahini.
†If you don’t like a lot of garlic, use one large clove.
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