Baked Asparagus with Sun-Dried Tomato Hummus is an easy-to-make vegetarian main course, rich in flavor and nutritious.
The asparagus roasted in the oven become tender with a crispy crust and pair perfectly with the creamy texture typical of hummus. An incredibly good combination of flavors and textures! A dish that can be prepared in less than half an hour and can easily be turned into a complete meal by pairing it with bread such as homemade pita or naan, or with pasta or grains like rice, couscous, bulgur, barley, etc.
The preparation is very simple: cook the asparagus seasoned with oil, salt, and pepper for 20 minutes at 392°F. Prepare the hummus by blending all the ingredients. Plate the hummus with the asparagus, and finish with sun-dried tomatoes, basil, and oil.
A delicious dish to try in spring pairing asparagus with the hummus you prefer, for example, with the original, with basil hummus, or for an interesting contrast of colors with beet hummus. Try it!
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Healthy
- Seasonality: Spring, Summer
Ingredients for preparing Baked Asparagus with Sun-Dried Tomato Hummus
- 14 oz asparagus
- extra virgin olive oil
- salt
- 14 oz cooked, boiled chickpeas
- 5 sun-dried tomatoes in oil
- 0.7 oz tahini
- lemon juice
- basil
- extra virgin olive oil
- 0.4 cup water
- 1 clove garlic
- paprika
- cumin
- salt
- pepper
Tools for preparing Baked Asparagus with Sun-Dried Tomato Hummus
- 1 Blender
- 1 Baking Dish
- Parchment Paper
- 1 Oven
Steps to prepare Baked Asparagus with Sun-Dried Tomato Hummus
Start preparing the asparagus for baking or air frying: clean the asparagus by removing the earthy part of the stem.
Place them in a baking dish lined with parchment paper and season with oil, salt, and pepper. Bake them in the oven at 392°F for 20-25 minutes or in the air fryer for 10 minutes.
Meanwhile, prepare the sun-dried tomato hummus by blending all the ingredients in a blender until you get a smooth, dense, and homogeneous cream.
Pour the chickpea cream onto a plate and decorate with asparagus, sun-dried tomatoes, fresh basil leaves, and olive oil.
Serve the asparagus with sun-dried tomato hummus.
Simo and Cicci recommend
You can store the asparagus with sun-dried tomato hummus in the fridge for up to three days.
You can cook the asparagus either in the oven or in the air fryer, or alternatively sauté them in a pan or boil them.
