Roasted Asparagus Hummus

Roasted Asparagus Hummus

The changing season is a wonderful reminder to brighten up our recipes and plates with some inspiration from the garden or your local farmers market!

I almost forgot that it was time for one of my favorite vegetables to be back in season – asparagus! I love asparagus, and they are a staple in our house come springtime.

You can do so much with asparagus. They are a beautiful addition to a party tray, lightly grilled and drizzled with balsamic vinegar. I love simply roasting them with a little salt, pepper, and olive oil – it really brings out the flavor. I toss the spears in about a tablespoon of olive oil, sprinkle with salt and pepper, and roast in a 400° F degree oven for 5-7 minutes (until they are tender). I usually end up eating a few before they make it to the table – French fry style. You can also add chopped asparagus to warm or cold pasta salads to bump up the vegetable factor.

In this recipe, the asparagus is blended to add an earthy flavor, some good color, and extra nutrition to your traditional hummus.

The base of most hummus recipes is some type of bean/legume, traditionally chickpeas, blended with tahini (sesame seed paste), spices, and olive oil. I like mine with a tad more lemon to add brightness.

Hummus is delightful as a spread on sandwiches in place of mayonnaise, as a dip for fresh or roasted vegetables, or really a great addition to anything that needs a kick of flavor.


Asparagus storage and cleaning tips:


Keep rubber band around asparagus bunch and cut off 1 inch from the end.

Store in a jar filled with 2-3 inches of water and place cut asparagus in jar like they are flowers.

Cover loosely with plastic and store in refrigerator until ready to prepare (5-7 days), changing water as needed.




Wash asparagus under cool water to remove any debris.

Dry by rolling between two paper towels.

Take one stem and break in two, about an inch or so from the end, it will naturally break where the plant is starting to become woody.

Line up with other asparagus stems and trim all so they are uniform.



Roasted Asparagus Hummus



¾ pound asparagus (8-10 large spears), cut into one inch pieces

1 (15-ounce) can chickpeas

¼ cup tahini

¼ cup lemon juice

2 cloves of garlic

½ teaspoon crushed red pepper

½ teaspoon of salt

2 tablespoons + 1 teaspoon of olive oil, divided

2 to 3 tablespoons of water



  1. Heat oven to 400° F
  2. Place cut asparagus on pan and roast for 5-7 minutes until tender.
  3. While asparagus is roasting, drain and rinse canned chickpeas and set aside.
  4. In a food processor add tahini and lemon juice and pulse until combined and smooth.
  5. Add roasted asparagus, chickpeas, garlic, crushed red pepper, salt, and olive oil. Turn on food processor and blend until combined, while the food processor is still on stream water in until consistency appears whipped.
  6. Keeps in an airtight container for 5 days in the refrigerator.

Optional Toppings: olive oil, chopped olives, or asparagus.