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Lemon houmous with griddled asparagus
Asparagus has a fairly delicate flavour that pairs particularly well with citrus flavours.
Gluten free
Serves4
CourseCanape
Prepare5 mins
Cook5 mins
Total time10 mins
400g can chickpeas, drained and rinsed
1 clove garlic
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.
