Asparagus Hummus

I love hummus, but I often feel like it is a bit heavy for a snack.  However, replacing a lot of the chick peas with asparagus makes this a much cleaner, lighter dish.

Ingredients

3/4 lb. asparagus, cut into 1-inch pieces and cooked

1 (14 oz.) can chickpeas, drained & rinsed

2 cloves garlic, minced

1 tbs tahini 

1 tbs fresh lemon juice

1 tbs water 

1 pinch cayenne pepper

1/8 tsp salt 

2 tbs extra-virgin olive oil

         Bring a large saucepan of salted water to a boil over high heat. Prepare a bowl filled with ice water.  Add the asparagus pieces and cook until the asparagus is tender, 2 to 3 minutes.  Drain and plunge the asparagus into the ice water to stop the cooking.  Transfer the asparagus to the bowl of a food processor, along with the garbanzo beans, garlic, tahini, lemon juice, reserved cooking water, cayenne and salt. Process until the ingredients are well combined.  Slowly pour in the olive oil. Process until smooth.

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