This Asparagus and Pea Hummus is so fresh and light to prepare. No beans, minimal oil and perfectly light for spring time. Use this as a spread, a dip or even on its own, it is such a bright, amazing dish that you will make this over and over again.
Ingredients in Asparagus and Pea Hummus:
- 1 bunch asparagus tough ends removed, chopped in 3” pieces
- 1 cup frozen peas thawed
- 2 Tablespoons olive oil
- ½ cup vegetable broth
- ¾ cup shredded parmesan cheese
- ½ teaspoon lemon zest
- Juice of ½ lemon
- 1 teaspoon salt
- ¼ teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon crushed red pepper flakes
- A few dashes of hot sauce optional
Can asparagus and pea hummus be made in advance:
Totally, it keeps very well in the fridge for up to four days.
Ways to Serve Asparagus and Pea Hummus:
Toast “Soldiers”: This is my favorite way to serve this asparagus and pea hummus to my kids. It is easy for them to pick up on their own and doesn’t yield a big mess. I use sourdough bread, toasted, with melted swiss or provolone cheese on top and then spread the asparagus and pea hummus over the top.
Dip: This works great as a dip. Use it for veggies like mini peppers or cucumbers or chips such as thin tortilla chips. Wheat thins or triscuits would also be great crackers to dip.
Asparagus and Pea Hummus
Equipment
- food processor
Ingredients
- 1 bunch asparagus tough ends removed, chopped in 3” pieces
- 1 cup frozen peas thawed
- 2 Tablespoons olive oil
- ½ cup vegetable broth
- ¾ cup shredded parmesan cheese
- ½ teaspoon lemon zest
- Juice of ½ lemon
- 1 teaspoon salt
- ¼ teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon crushed red pepper flakes
- A few dashes of hot sauce optional
Instructions
- Lightly cook the asparagus by either adding to boiling water for 2 minutes or placing in a dish with water and microwaving for 3 minutes.
- Add the asparagus and all remaining ingredients to a food processor and pulse until well combined.
