📖 Instructions

1. Begin by preparing your chickpeas. If using dried chickpeas, soak them in plenty of water for at least 8 hours or overnight. This helps them cook more evenly.
2. After soaking, drain and rinse the chickpeas. Place them in a pot and cover with fresh water. Bring to a boil, then reduce heat and simmer for about 1-1.5 hours, or until the chickpeas are very tender. They should be easily mashable with a fork. Trust me, fully cooked chickpeas make a world of difference in hummus texture.
3. While the chickpeas are cooking, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. I always find parchment paper makes cleanup way easier. You could use foil but its not the same
4. Wash and trim the asparagus spears. Snap off the tough ends – they usually break naturally where the stalk becomes tender. Toss the asparagus with 1 tablespoon of olive oil, salt, and pepper. Spread them in a single layer on the prepared baking sheet.
5. Roast the asparagus in the preheated oven for 10-12 minutes, or until they are tender-crisp and lightly browned. Keep an eye on them – you want them cooked but not mushy. I once forgot about them and they were almost burnt so dont be like me.
6. While the asparagus is roasting, drain and rinse the cooked chickpeas. Reserve about ¼ cup of the cooking liquid – you might need it to adjust the hummus consistency. Trust me, you'll be tempted to skip that step, but don't!
7. In a food processor, combine the cooked chickpeas, tahini, lemon juice, garlic, cumin, and salt. Process until smooth. If the mixture is too thick, add a little of the reserved cooking liquid until you reach your desired consistency. I know some people like their hummus chunky but I prefer it to be smoother than a baby's bottom.
8. Taste and adjust the seasoning as needed. Add more lemon juice for tanginess, more tahini for richness, or more salt for flavor. Don't be afraid to experiment!
9. Once the asparagus is roasted and the hummus is ready, it's time to assemble your platter. Spread the hummus on a serving plate. Arrange the roasted asparagus spears around the hummus. Drizzle with a little extra olive oil and sprinkle with paprika, if desired.
10. Serve immediately and enjoy! This dish is fantastic on its own as a snack, or as a side with grilled chicken or fish. Its a winner either way.