Ingredients

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.

Reviews & Comments 1

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    " It was excellent "
    momo_55grandma ate it and said...
    great tasty flavor combo thans bunches
    Was this review helpful? Yes Flag

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