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5 from 5 votes

Asparagus Hummus Dip with Garlic and Lemon

A delicious healthy dip for snacking. As you process this dip, adjust the cayenne pepper and red pepper flakes to your own liking.
Prep Time12 minutes
Cook Time3 minutes
Total Time15 minutes
Course: Healthy Snack
Servings: 2 cups
Calories: 194kcal
Author: Good Dinner Mom

Ingredients

Instructions

  • Heat a dry, small skillet over medium-high heat. Toast 1 Tablespoon sesame seeds until lightly browned, stirring frequently. Set aside.
  • Bring a large saucepan of salted water to a boil over high heat. Prepare a bowl filled with ice water.
  • Add ¾ lb. of asparagus pieces and cook until the asparagus is tender, 2 to 3 minutes. Just before the asparagus is finished cooking, scoop out 1 Tablespoon cooking water and set aside.
  • Drain and immediately plunge the asparagus into the ice water to stop the cooking.
  • Transfer the asparagus to the bowl of a food processor, along with the 14 oz. can garbanzo beans, 3-4 garlic,1 Tablespoon sesame seeds, 2 Tablespoons lemon juice, 1 Tablespoon reserved cooking water, 1 good dash cayenne pepper, ½ teaspoon red pepper flakes and 1 teaspoon salt. Process until the ingredients are well combined.
  • With the processor running, slowly pour in the 2 Tablespoons plus, 1 teaspoon of the olive oil. Process until smooth.
  • Taste and add more lemon juice, red pepper flakes or salt, to taste.
  • This dip only gets better with time. I recommend refrigerating for at least one hour or up to overnight before serving.
  • Serve with healthy chips, crackers or raw vegetables.

Nutrition

Serving: 2g | Calories: 194kcal | Carbohydrates: 11g | Protein: 5g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 1178mg | Potassium: 417mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1644IU | Vitamin C: 17mg | Calcium: 93mg | Iron: 5mg