Asparagus Hummus and Dukkah spiced pita chips
From midgelet 14 years agoIngredients
- 2 cups fresh asparagus, cut into 1-inch pieces shopping list
- 1 15-1/2-ounce can chickpeas (garbanzo beans), drained and well rinsed shopping list
- 2 medium cloves garlic, minced shopping list
- 2 tablespoons tahini (sesame paste) shopping list
- 1 tablespoon lemon zest shopping list
- 2 tablespoons fresh lemon juice shopping list
- 1/3 cup extra-virgin olive oil shopping list
- Kosher or sea salt and freshly ground white pepper shopping list
- Dukkah spiced Pita chips shopping list
- 1 package pita bread shopping list
- 4 tablespoons extra-virgin olive oil shopping list
- 2/3 cup shelled pistachios shopping list
- 1/4 cup sesame seeds shopping list
- 1/4 cup coriander seeds shopping list
- 3 tablespoons cumin seeds shopping list
- 1-1/2 teaspoons fennel seeds shopping list
- 1 tablespoon black peppercorns shopping list
- 1-1/2 teaspoons dried mint shopping list
- 1-1/2 teaspoons kosher or sea salt shopping list
How to make it
- 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.
- Dukkah Chips:
- Preheat oven to 375°. 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.
- Heat a heavy, dry skillet over high heat; add pistachios and toast about 5 minutes, stirring often.
- Remove nuts to a medium mixing bowl. In the same skillet, toast sesame seeds about 5 minutes, stirring often.
- Add seeds to pistachios.
- Repeat toasting process with coriander, cumin, and fennel, adding to same bowl.
- Add peppercorns, dried mint, and salt.
- 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 overprocess).
- Sprinkle dukkah spice mixture evenly over oiled pita wedges and toast the pita in the oven until golden brown, about 10 minutes.
People Who Like This Dish 5
- goblue434 Anniston, AL
- momo_55grandma Mountianview, AR
- quaziefly ALL POINTS
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- texalp Dallas, TX
- choclytcandy Dallas, Dallas
- midgelet Whereabouts, Unknown
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The Rating
Reviewed by 3 people-
great tasty flavor combo thans bunches
momo_55grandma in Mountianview loved it
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