Okay, I realize that Sriracha is more of a condiment and hummus is more of a spread/dip, but, my foodie antennae are telling me that this delicious healthy dip is on the verge of, if not already, having its moment, big time! It’s definitely been a staple in my diet for years. I also highly recommend it as a delicious healthy snack or spread.
I made a quickie version tonight with my new Cuisinart, rest in peace Krups speedy pro :-(, you will be missed…
Asparagus Basil Hummus with Cashew Butter
! can garbanzo beans – Rinsed
Juice of 1 lemon (I used a Meyer, it’s a little bit sweeter)
1/4 cup olive oil
1 clove garlic (browned)
5 spears asparagus
Handful of fresh basil
1 tablespoon cashew butter (replacement for tahini)
Salt and pepper to taste
Lemon zest (optional)
1- Combine all ingredients in food processor and pulverize until chickpeas are roughly chopped.
2- Slowly drizzle olive oil into ingredients while simultaneously grinding mixture
3- Taste the hummus. Add salt, pepper, more lemon juice if necessary and process until desired consistency is desired.
4- Sprinkle with smoked paprika
Incidentally, I’ve had several posts dedicated to hummus: