Paula Deen Asparagus Hummus

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Paula Deen Asparagus Hummus

 

2 bunches fresh asparagus, (about 2 pounds) tough ends removed

1 (15.5-ounce) can great Northern beans, drained and rinsed

3 cloves garlic, minced

3 tablespoons fresh lemon juice

2 tablespoons olive oil

1 tablespoon chopped fresh parsley

1/2 teaspoon salt

1/4 teaspoon ground black pepper

Flatbread crackers for dipping

 

 

 

 

In the work bowl of a food processor, combine asparagus, beans, garlic, lemon

juice, oil, parsley, salt, and pepper; process until smooth. Cover, and

refrigerate at least 2 hours. Serve with crackers.

 

Makes 1 1/2 cup

 

Author: Paula Deen

Source: Paula Deen Magazine

Formatted by Chupa Babi: 04.06.08

 

Note: Hummus can be made up to 2 days ahead. Cover, and refrigerate until ready

to serve.

 

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