Ingredients
- 2 cup fresh asparagus pieces (fresh spears cut into 1-inch pieces)
- 1 cup 151/2-ounce can chickpeas (garbanzo beans), drained and well-rinsed
- 2 cup medium garlic cloves, minced
- 2 tablespoon tahini (sesame paste)
- 1 tablespoon lemon zest
- 2 tablespoon fresh lemon juice
- 1/3 cup extra-virgin olive oil
- 2 cup fresh asparagus pieces (fresh spears cut into 1-inch pieces)
- 1 cup 151/2-ounce can chickpeas (garbanzo beans), drained and well-rinsed
- 2 cup medium garlic cloves, minced
- 2 tablespoon tahini (sesame paste)
- 1 tablespoon lemon zest
- 2 tablespoon fresh lemon juice
- 1/3 cup extra-virgin olive oil
- 1 package pita bread
- 4 tablespoon extra-virgin olive oil
- 2/3 cup shelled pistachios
- 1/4 cup sesame seeds
- 1/4 cup coriander seeds
- 3 tablespoon cumin seeds
- 5 1/2 teaspoon fennel seeds
- 1 tablespoon black peppercorns
- 5 1/2 teaspoon dried mint
- 5 1/2 teaspoon kosher or sea salt
Preparation
Baking Directions:
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; purée mixture.
Add lemon zest, lemon juice, and asparagus, and process until smooth.
With machine running, pour in olive oil and process until well combined.
Season with salt and pepper to taste.
Serve with Dukkah-Spiced Pita Chips.
Dukkah-Spiced Pita ChipsPreheat 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.
