June 14, 2018

Hummus With Charred And Raw Asparagus

Recipe: Philip Haddad

Prep Time: 20 minutes

Total Time: 30 minutes

Home-cooked chickpeas are preferred to canned for this recipe but, if you’re in a rush, canned will do. Be sure to rinse the chickpeas thoroughly before preparing the hummus.


Tahini Sauce

  • 1 cup good-quality tahini
  • 1/4 cup lemon juice
  • 1 small garlic clove, grated on a microplane
  • 1 tsp salt
  • 1 tsp ground cumin
  • 3/4 cup cold water


  • 1 1/2 cups cooked chickpeas
  • 1 cup Tahini Sauce
  • 1 tsp salt
  • 1/4 tsp cumin


  • 1/2 lb. asparagus, trimmed
  • 1 tsp olive oil, plus more for garnish
  • 1/2 tsp sumac
  • Pinch chili flakes
  • 1 tsp lemon juice
  • Pinch salt and freshly ground black pepper
  • 20 fresh mint leaves, torn


Yield: Serves 4 to 6

Make Tahini Sauce

  1.  In medium bowl, mix tahini, lemon juice, garlic, salt and cumin. The mixture will become quite stiff.
  2. Gradually whisk in cold water until sauce thins and achieves consistency of slightly thickened cream. Refrigerate until ready to use.

Make Hummus

  1. In food processor, whirl chickpeas, Tahini Sauce, salt and cumin until completely smooth, about 3 to 5 minutes.

Make Asparagus

  1. Preheat oven to 450°F. Lay half of asparagus on baking sheet, brush with olive oil and season with salt and pepper. Roast until charred, about 10 minutes. Remove from oven and cool slightly.
  2. Chop roasted asparagus into bite-size pieces and reserve in bowl.
  3. Thinly slice remaining raw asparagus and add to bowl with roasted asparagus. Dress with sumac, chili flakes, lemon juice, salt and pepper, mint leave and olive oil.


  1. In shallow bowl, spread hummus, leaving a well in the center.
  2. Spoon asparagus into well and drizzle with a generous amount of olive oil. Serve with flatbread.
Author: Philip Haddad

Stacey Brandford


House & Home May 2018


Food styling, Kristen Eppich; prop styling, Emma Reddington