Lemon houmous with griddled asparagus
Asparagus has a fairly delicate flavour that pairs particularly well with citrus flavours.
- Prepare5 mins
- Cook5 mins
- Total time10 mins
- 400g can chickpeas, drained and rinsed
- 1 garlic clove
- 2 lemons, zest of 1, juice of all
- ¼ tsp salt
- 3 tbsp tahini
- 4 tbsp extra virgin olive oil
- 500g (or 2 bunches )asparagus, woody ends removed
Put the chickpeas, garlic, lemon zest and juice, salt, tahini, and 2 tbsp ice-cold water in a blender; whizz to a purée. Spread the houmous on a serving plate and drizzle over 2 tbsp oil.
In a bowl, toss the asparagus in the remaining 2 tbsp oil and season. Heat a griddle pan over a high heat and cook the asparagus for 2-3 minutes on each side until golden and tender with a little bite. Sit the asparagus on top of the houmous and serve.
Typical values per serving when made using specific products in recipe