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Asparagus Hummus with Spiced Pita Chips

Asparagus Hummus with Spiced Pita Chips
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by in Apr 2010
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Ingredients:

  • 2 cups fresh asparagus pieces (fresh spears cut into 1-inch pieces)
  • 1 15-1/2-ounce can chickpeas (garbanzo beans), drained and well-rinsed
  • 2 medium garlic cloves, minced
  • 2 tablespoons tahini (sesame paste)
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1/3 cup extra-virgin olive oil
  • Kosher or sea salt
  • Freshly ground white pepper

Instructions:

Prepare an ice-water bath and set aside. In a large saucepan, bring 4 cups salted water to a boil. Add asparagus and return water to boil. Cook about 4 minutes, or until asparagus is cooked through and bright green. Drain asparagus and refresh in ice-water bath. After 5 minutes, drain and set aside.

In a food processor, combine chickpeas, garlic, and tahini; pur

Dukkah-Spiced Pita Chips

Ingredients:

  • 1 package pita bread
  • 4 tablespoons extra-virgin olive oil
  • 2/3 cup shelled pistachios
  • 1/4 cup sesame seeds
  • 1/4 cup coriander seeds
  • 3 tablespoons cumin seeds
  • 1-1/2 teaspoons fennel seeds
  • 1 tablespoon black peppercorns
  • 1-1/2 teaspoons dried mint
  • 1-1/2 teaspoons kosher or sea salt

Instructions:

Preheat oven to 375°. Separate each pita bread into two rounds. Brush cut sides with olive oil; then cut into small wedges. Place wedges on baking sheet. Set aside.
Heat a heavy, dry skillet on high setting; add pistachios and toast about 5 minutes, stirring often. Remove nuts to a medium-size mixing bowl.
In the same skillet, toast sesame seeds about 5 minutes, stirring often. Add seeds to pistachios in bowl. Repeat toasting process with coriander, cumin, and fennel, adding to same bowl. Add peppercorns, dried mint, and salt.
Use a mortar and pestle to crush ingredients until they’re the size of small breadcrumbs (or pulse in a food processor to a dry, coarse consistency, but be careful not to overprocess).
Sprinkle dukkah spice mixture evenly over oiled pita wedges and toast pita in the oven until golden brown, about 10 minutes.
Updated Wednesday, March 31st, 2010

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