Asparagus with hummus

Asparagus with hummus

Total: 30 min. | Active: 30 min.
vegan, lactose-free, gluten-free
Nutritional value / person: 285 kcal
, Fat: 17 g
, Carbohydrate: 17 g
, Protein: 9 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Asparagus

3 dl white wine vinegar
2 dl water
60 g sugar
1 tbsp mustard seeds
1 tsp salt
1 tsp black pepper
500 g white asparagus, peeled
1 onion, cut into thin slices

Hummus

1 tin chickpeas (approx. 400 g), rinsed, drained
50 g tahini (sesame paste)
1 garlic clove
1 red chilli pepper, deseeded, cut into pieces
2 tbsp lemon juice
2 tbsp water
2 tbsp olive oil
1 tsp mild paprika
½ tsp cumin
¾ tsp salt

To serve

4 sprig basil, leaves torn off
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How it's done

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Asparagus

Pour the vinegar into a wide pan and add all the other ingredients up to and including the pepper, bring to the boil. Add the asparagus and onion, sauté for approx. 3 mins. Remove the pan from the heat, cover and leave the asparagus to cool in the cooking liquid.

Hummus

Place the chickpeas and all the other ingredients up to and including the salt in a measuring cup, puree.

To serve

Spread the hummus onto a platter. Drain the asparagus well, arrange it on the hummus and garnish with basil.

Good to know
Serve with: Toasted naan or bread

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