It’s spring, and that means asparagus season in Massachusetts — and nothing tastes better to me than asparagus hummus accompanied by fragrant, spiced pita chips.
2 cups fresh asparagus, cut into 1-inch pieces
1 15-1/2-ounce can chickpeas (garbanzo beans), drained and well rinsed
2 medium cloves garlic, minced
2 tablespoons tahini (sesame paste)
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1/3 cup extra-virgin olive oil
Kosher or sea salt and freshly ground white pepper
Prepare an ice-water bath and set aside. In a large saucepan, bring 4 cups salted water to a boil. Add asparagus and return water to boil. Cook about 4 minutes or until asparagus is cooked through and bright green. Drain asparagus and refresh in ice-water bath. After 5 minutes, drain and set aside.
In a food processor, combine chickpeas, garlic, and tahini, and puree. Add zest, juice, and asparagus, and process until smooth. With machine running, pour in olive oil and process until well combined. Season with salt and pepper to taste. Serve with spiced pita chips.
Annie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine’s food coverage, both as an editor and as a contributor of feature stories and columns.