Last year I made these crepes with asparagus and hummus, and now I finally decided to write down the recipe, just in time for Easter. I think it’s a beautiful dish to bring to the table during this period.
These crepes are completely vegan and also very nutritious: chickpeas, asparagus, chickpea flour… you couldn’t eat healthier. They have a delicate taste that I’m sure you will love.
The preparation is not difficult, even though you have to make it in stages. But it’s worth it, you’ll see, they are so tasty. And if you organize yourself by preparing crepes and hummus in advance, assembling the crepes will be a breeze and no further cooking is needed!
The recipes used to prepare this dish are explained in detail here:
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 8 crepes
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: Easter, Spring
Ingredients
The times indicated above do not include the preparation times for the crepes and hummus. You can find them in the recipe steps.
- 3/4 cup chickpea flour
- 3/4 cup water
- 1 pinch salt
- 2 tsp extra virgin olive oil
- 1 cup cooked, boiled chickpeas (about 2 oz from dry)
- 2 tbsp tahini
- 1/2 lemon (untreated surface)
- to taste garlic powder
- to taste salt
- 14 oz asparagus
- 8 stalks chives (optional, for decoration)
- to taste salt
- Total Points = 26 WW points
- Points per crepe = 3 WW points
Tools
The tools needed for the crepes and hummus are indicated in the respective recipes.
- 1 Spatula silicone
- 1 Blender
Steps
Make 8 crepes following the recipe here: Vegan Crepes. The batter needs to rest for about 8 hours, so it’s best to prepare it the night before. Cooking the crepes is quick, they will be ready in about 10 minutes.
For the hummus, use the ingredients I indicated as it’s a simpler hummus than my recipe here: Light Chickpea Hummus. If you use pre-cooked chickpeas, the hummus is ready in 10 minutes. If you want to cook chickpeas from dry, consider soaking them overnight and boiling for at least 2 hours.
Put the chickpeas in the blender jug along with the tahini, garlic powder, and juice and grated peel of half a lemon.
Blend and taste. If needed, add a bit more salt and lemon or garlic powder, according to your taste.
Blend until the hummus is smooth and set aside.
Wash the asparagus, remove the woody ends, and if they are very hard, you can peel a few inches off the base. Cut off the tender tips and set them aside. Cut the stalks into pieces.
Boil only the pieces for 5-10 minutes in lightly salted water.
Add the stalks for a few minutes. They should be tender but not too soft.
Place the crepes on the work surface. Divide the hummus among the 8 crepes and spread it evenly with a spatula.
Distribute the asparagus pieces over the hummus.
Place 2 or 3 asparagus tips on the crepes so that the tip sticks out slightly from the edge. This is just to make them look prettier…
Now you can gently roll each crepe and set aside until you’re ready to serve them. If you have chives, you can use them to close the crepes.
And now our Crepes with asparagus and hummus are ready to be enjoyed. Warm just after making them or even later at room temperature!
An ideal spring dish to serve as an appetizer or main meal. They are also perfect for a takeaway meal and perhaps, why not, for a picnic or Easter Monday outing!
These crepes were approved by the Dutch and I loved them too, also because I adore both hummus and asparagus. Try them and let me know if you liked them, here below or in my Club on Facebook.
Enjoy your meal!
By Giovanna Buono
FAQ (Frequently Asked Questions)
Can I prepare the crepes in advance?
Certainly you can prepare them the day before, but I suggest keeping them out of the fridge on a plate covered well with plastic wrap. Chickpea flour crepes tend to dry out!
How do I store them?
I made them in the morning and ate them a few hours later. I am sure you can keep them in a closed container for 24 hours at room temperature and for a couple of days in the fridge. I don’t think they can be frozen. What you can do is prepare the crepes in advance and freeze them, and the same for the hummus. But I think it’s better to cook the asparagus on the spot, to better preserve their nutritional properties.
Can I remove the skin from the chickpeas?
I removed it, precisely to ensure the hummus was smoother and also for better digestibility. If you peel them, weigh the chickpeas after peeling.
How many can I eat?
As always, my answer is: it depends on how many Weight Watchers points you want to consume. For a snack or appetizer, 1 crepe is fine. For a first course that will be followed by something else, I’d say 2 crepes. If instead, you want a complete meal then 3 or 4: add a salad and go!
I can’t find asparagus anymore, what do I do?
The answer is very simple: use green beans instead of asparagus. You can put 10-15 in each crepe!
