Рецепт Asparagus Hummus Recipe for Healthy Snacking
The baskets of Easter candy are trying to lure me into the pantry. But I won’t go. They can’t make me. To resist their persistent beckoning, I am turning my mind to healthy snacks, such as my newly found loves, No-Bake Carrot Cake Granola Bites and this hummus, spiked with one of springtime’s wonders…asparagus.
And I’m determined to make at least two or three of my favorite Recipes for Leftover Easter Ham. Grilled cheese, sweet potato hash, crepes…if I can find a way to work ham into the recipe, I’m doing it!
Back to the hummus. This healthy dip take mere minutes to make. The only extra step compared to making traditional hummus is blanching some asparagus for a few minutes. When I was rewarded with the bright green color and distinctive taste of asparagus, I decided that few extra minutes were well worth it. Served with whole wheat crackers or vegetables, this healthy snack is one way to ward off those darn Easter baskets.
A few scenes from Easter:
For those of you who celebrate Easter, I hope you had a wonderful day with family and friends.
After months of downright freezing weather, we rejoiced when the sun alighted on our backyard and warmed us up to deem the day as “shorts weather”. We started things off with our traditional Hot Cross Buns. It simply wouldn’t be Easter morning without them!
The Easter Bunny got rather creative this year. As the boys get bigger, the eggs are hidden in increasingly higher spots. Next year we may need to equip them with rappelling harnesses!
The morning ended with some father and son bonding time…way up high. This was one of many trips up to the top of the swing set yesterday. The best view in the neighborhood!
Now on to the recipe.
The recipe:
Bring a large saucepan of salted water to a boil over high heat. Prepare a bowl filled with ice water.
Add the asparagus pieces and cook until the asparagus is tender, 2 to 3 minutes. Just before the asparagus is finished cooking, scoop out 1 tablespoon of the cooking water and set aside. Drain and immediately plunge the asparagus into the ice water to stop the cooking.
Transfer the asparagus to the bowl of a food processor, along with the garbanzo beans, garlic, tahini, lemon juice, reserved cooking water, cayenne and salt. Process until the ingredients are well combined.
With the processor running, slowly pour in the olive oil. Process until smooth.
Serve with crackers and/or raw vegetables.
Other healthy snacks:
- Cookin’ Canuck’s No-Baked Carrot Cake Granola Bites Recipe {Low Sugar & Gluten-Free}
- Cookin’ Canuck’s Low Fat Granola Bars with Bananas, Cranberries & Pecans Recipe
- Family Fresh Cooking’s Mixed Berry Yogurt Parfaits
- She Wears Many Hats Sweet Potato Chips
- Elana’s Pantry’s Vanilla Fig Bars
- Asparagus Hummus Recipe for Healthy Snacking
- From the kitchen of Cookin Canuck. www.cookincanuck.com
- Ingredients
- 3/4 lb. asparagus, cut into 1-inch pieces
- 1 (14 oz.) can garbanzo beans (chickpeas), drained & rinsed
- 2 cloves garlic, minced
- 1 tbsp tahini (sesame paste)
- 1 tbsp fresh lemon juice
- 1 tbsp asparagus cooking water (see instructions)
- 1 pinch cayenne pepper
- 1/8 tsp salt (or more, to taste)
- 2 tbsp extra-virgin olive oil
Instructions
Bring a large saucepan of salted water to a boil over high heat. Prepare a bowl filled with ice water.
Add the asparagus pieces and cook until the asparagus is tender, 2 to 3 minutes. Just before the asparagus is finished cooking, scoop out 1 tablespoon of the cooking water and set aside.
Drain and immediately plunge the asparagus into the ice water to stop the cooking.
Transfer the asparagus to the bowl of a food processor, along with the garbanzo beans, garlic, tahini, lemon juice, reserved cooking water, cayenne and salt. Process until the ingredients are well combined.
With the processor running, slowly pour in the olive oil. Process until smooth.
Serve with crackers and/or raw vegetables.
Notes
Calories 56.6 / Total Fat 2.5g / Saturated Fat 2.5g / Cholesterol 0mg / Sodium 102.5mg / Total Carbohydrates 7.1g / Fiber 1.5g / Sugars 0g / Protein 1.8g / WW (Old Points) 1 / WW (Points+) 1
2.0
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