Asparagus Hummus Served with Dukkah Spiced Pita Chips

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Asparagus Hummus Served with Dukkah Spiced Pita Chips

 

2 cups fresh asparagus, cut into 1-inch pieces

1 15-1/2-ounce can chickpeas, (garbanzo beans), drained and well rinsed

2 medium cloves garlic, minced

2 tablespoons tahini, (sesame paste)

1 tablespoon lemon zest

2 tablespoons fresh lemon juice

1/3 cup extra-virgin olive oil

Kosher or sea salt and freshly ground white pepper

 

 

 

 

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.

 

Serves: 4 generously

 

Source: Yankee Magazine

Formatted by Chupa Babi: 04.05.08

 

A new twist on hummus -- a combination of the brilliant green dip and fragrant,

earthy spiced pita chips.

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Dukkah Spiced Pita Chips

 

1 package pita bread

4 tablespoons extra-virgin olive oil

2/3 cup shelled pistachios

1/4 cup sesame seeds

1/4 cup coriander seeds

3 tablespoons cumin seeds

1-1/2 teaspoons fennel seeds

1 tablespoon black peppercorns

1-1/2 teaspoons dried mint

1-1/2 teaspoons kosher or sea salt

 

 

 

 

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.

 

Source: Yankee Magazine

Formatted by Chupa Babi: 04.05.08

 

 

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