Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 840grams Woolworths no-added-salt chickpeas, drained
- 1/2 cup extra virgin olive oil
- 4 bunches asparagus
- 1/4 bunch continental parsley, chopped
- 2tablespoons Macro Organic hulled tahini
- 2 cloves garlic, crushed
- 1 egg, lightly beaten
- 1/2 cup Woolworths panko breadcrumbs
- 1teaspoons Woolworths smoked paprika
Description
Looking for an easy and elegant appetiser? This creamy, tangy hummus infused with asparagus pairs perfectly with crispy, golden-brown asparagus dippers.
Instruction tip
Prep tip:Hummus can be made 1 day ahead. Store in an airtight container in the fridge.
Method
Step 1 of 3
Preheat oven to 200°C/180°C fan-forced. Grease and line a baking tray with baking paper. Place half of the chickpeas on prepared tray. Drizzle with 1 tbs oil. Roast for 20 minutes or until golden. Cool.
Step 2 of 3
Meanwhile, chop 2 bunches asparagus and place in a large heatproof bowl. Cover with boiling water and stand for 5 minutes or until bright green. Drain and refresh under cold water. Process asparagus, remaining chickpeas, parsley, tahini, cup warm water, 2 tbs oil and garlic until almost smooth.
Step 3 of 3
Whisk egg in a shallow bowl. Place breadcrumbs on a plate. Dip remaining asparagus in egg, then press into breadcrumbs to lightly coat. Heat 2 tbs oil in a large frying pan over medium-high heat. Cook asparagus, in batches, for 1-2 minutes or until golden-brown. Spoon asparagus hummus into a serving bowl. Top with toasted chickpeas. Drizzle with remaining oil. Sprinkle with paprika. Serve hummus with crumbed asparagus.
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