After School Snack: Rainbow Hummus
We love hummus! It’s packed with fiber, protein, calcium, magnesium and healthy fats. We pumped up our hummus even more with fresh veggies like carrots, beets, and asparagus – not only making it colorful but fun to eat! We created a Roasted Carrot, Beautiful Beet and Mellow Asparagus Hummus.
Here’s the recipe for the Mellow Asparagus Hummus. If you want to try to the beet and carrot hummus, just roast 2 beets* and/or a half bunch of carrots* in place of or in addition to the asparagus!
1 can organic chickpeas (we prefer Eden Organic brand, their cans are BPA-free!)
1-2 cloves garlic
2-3 Tbsp. tahini
1 lemon, juiced
2-3 Tbsp. olive oil
Sea salt, to taste
1/2 bunch asparagus, roasted
1 small shallot, roughly chopped
1.) Begin by preheating oven to 425F/218C.
2.) Line a baking sheet with foil, spray lightly with olive oil.
3.) Wash and trim the asparagus. In a large bowl toss asparagus and shallot with olive oil, season with salt and fresh pepper. Lay onto baking sheet.
4.) Roast asparagus until tender, about 10-12 minutes. Remove from oven and let cool.
*If you are roasting beets and/or carrots you will need to up the time to about 30 – 45 minutes.
5.) While the asparagus is roasting, make the hummus. Rinse and drain chickpeas. In a food processor, add the chickpeas, garlic, tahini, lemon juice, olive oil, process until smooth.
6.) Taste and adjust seasoning with sea salt to taste. Add more lemon juice/olive oil as need to reach your desired consistency.
7.) When the asparagus has cooled add it to the hummus and process until smooth. Taste and adjust seasonings if needed.
8.) Serve with lightly toasted whole grain pita.