Hummus goes so well with all kinds of veggies, both raw and cooked, and lucky for us, right now it's asparagus season here in Taiwan, the land of amazing fruit and veg!
No matter where it’s grown, asparagus is low in calories, high in fiber, and packed with nutrients like folate, vitamin C, and potassium. It’s a deliciously healthy addition to our hummus, which is high in protein, fiber, and healthy fats, and also a good source of vitamins and minerals like iron, vitamin B6, and magnesium.
So this recipe is perfect for a properly nourishing light lunch or side dish at dinner.
The asparagus is lightly blanched to retain its beautiful crunch and vibrant green colour, and rested gently on a bed of smooth and savory hummus. Dreamy!
Here's how to make it:
Ingredients
1 bunch of fresh asparagus
1 container of Hippidippi Hummus Formosa
1 tbsp of olive oil
1 tsp capers (optional)
1 small bunch of dill (optional)
Salt and pepper to taste
Instructions
1.Wash the asparagus and trim the woody ends.
2.Bring a pot of salted water to a boil. Add the asparagus and blanch for 1-2 minutes, or until just tender. Drain and rinse under cold water to stop the cooking process.
3.Spread the hummus evenly on a plate, arrange the blanched asparagus on top.
4.Drizzle the olive oil over the asparagus, sprinkle on some capers and dill if you have, and season with salt and pepper to taste.
5.Serve immediately and enjoy!