Asparagus Hummus Served With Dukkah-Spiced Pita Chips

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A springtime twist on hummus, this Asparagus Hummus recipe combines a lovely grass-green dip with fragrant, earthy, dukkah-spiced pita chips. Though seasonal in spring, you can usually find asparagus year-round.  Grab some stalks and make asparagus hummus with baked pita chips! It’s easy and delicious!

In this video, we also offer tips on cooking asparagus properly for the best taste.

2 cups fresh asparagus, cut into 1-inch pieces
1 can (15.5 ounces) chickpeas or garbanzo beans, drained and rinsed
2 cloves garlic, minced
2 tablespoons tahini
1 tablespoon grated lemon zest
2 tablespoons fresh lemon juice
1/3 cup extra-virgin olive oil
kosher or sea salt and freshly ground white pepper
  1. Blanch the asparagus by plunging it into a large pot of boiling water for about 4 minutes, or until crisp-tender. Transfer asparagus to a bowl of ice water to stop cooking. Drain and set on paper towels to dry.
  2. In a blender or food processor, add chickpeas, garlic, tahini, and puree. 
  3. Add lemon zest, lemon juice, and asparagus, and process until smooth. With the machine running, pour in oil and process until well combined. 
  4. Season with salt and pepper. Serve with spiced pita chips (recipe below).


Dukkah Spiced Pita Chips

1 package pita bread
4 tablespoons extra-virgin olive oil
2/3 cup shelled pistachios
1/4 cup sesame seeds
1/4 cup coriander seeds
3 tablespoons cumin seeds
1-1/2 teaspoons fennel seeds
1 tablespoon black peppercorns
1-1/2 teaspoons dried mint
1-1/2 teaspoons kosher or sea salt
  1. Preheat oven to 375°. 
  2. Separate each pita bread into two rounds. Brush cut sides with olive oil, then cut into small wedges. Place wedges on a baking sheet; set aside.
  3. Heat a heavy, dry skillet over high heat; add pistachios and toast for about 5 minutes, stirring often. Remove nuts to a medium mixing bowl. 
  4. In the same skillet, toast sesame seeds for about 5 minutes, stirring often. Add seeds to pistachios. 
  5. Repeat the toasting process with coriander, cumin, and fennel, adding to same bowl. Add peppercorns, dried mint, and salt. 
  6. Use a mortar and pestle to crush ingredients until they are the size of small bread crumbs (or pulse in a food processor to a dry, coarse consistency — be careful not to over process).
  7. Sprinkle dukkah spice mixture evenly over oiled pita wedges and toast the pita in the oven until golden brown, about 10 minutes.
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The Almanac Chefs

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