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 lovely dish to bring to the table in this season.
These crepes are completely vegan and also very nutritious: chickpeas, asparagus, chickpea flour… you couldn’t eat more healthily. They have a delicate flavor that I’m sure you will really like.
The preparation isn’t difficult, although you have to do it in stages. But it’s worth it—you’ll see, they’re very tasty. If you get organized by making the crepes and hummus in advance, assembling the crepes will be a piece of cake and no further cooking is required!
The recipes used to prepare this dish are explained in detail here:
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking 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 the hummus. You’ll find those in the recipe steps.
- 3/4 cup chickpea flour
- 3/4 + 1 tbsp cup water
- 1 pinch salt
- 2 tsp extra virgin olive oil (2 measuring teaspoons)
- 1 cup cooked chickpeas, boiled (about 1/3 cup dried)
- 1 1/3 tbsp tahini
- 1/2 lemon (unwaxed)
- to taste garlic powder
- to taste salt
- 14 oz asparagus
- 8 stems chives (optional, for garnish)
- to taste salt
- Total points = 26 WW points
- Points per 1 crepe = 3 WW points
Tools
The tools needed for the crepes and the hummus are listed in their respective recipes.
- Hand blender
- Spatula
Steps
Make 8 crepes following the recipe here: Vegan crepes. The batter should rest for about 8 hours, so it’s best to prepare it the evening before. Cooking the crepes is quick; they’ll be ready in about 10 minutes.
For the hummus use the ingredients I indicated, as this is a simpler hummus than my recipe here: Light chickpea hummus. If you use already cooked chickpeas, the hummus is ready in about 10 minutes. If you want to cook dried chickpeas, remember to soak them overnight and then boil them for at least 2 hours.
Put the chickpeas in the blender jar together with the tahini, garlic powder and the juice and grated zest of half a lemon.
Blend and taste. If needed, add a little salt and more lemon or garlic powder, according to your taste.
Blend until the hummus is very smooth and set it aside.
Wash the asparagus, remove the woody end and, if they’re very tough, you can peel about 1 inch off the base. Cut off the tender tips and set them aside. Cut the stalks into pieces.
Boil only the asparagus pieces for 5–10 minutes in lightly salted water.
Add also the stalks for a few minutes. They should be tender but not too soft, please.
Place the crepes on your 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 tips slightly protrude from the edge. This is just to make them look nicer…
Now you can gently roll each crepe and keep them aside until you’re ready to serve. If you have chives you can use them to tie the crepes closed.
And here our Crepes with asparagus and hummus are ready to be enjoyed. Warm just after preparing or later at room temperature!
An ideal spring dish to serve as an appetizer or main course. They’re also great for takeaway meals and, why not, for a picnic or an Easter Monday outing.
These crepes were approved by the Dutchman and I loved them a lot, also because I adore both hummus and asparagus. Try them and let me know if you liked them, below or in my Facebook Club.
Enjoy your meal!
By Giovanna Buono
Storage
I made them the same day and ate them a few hours later. I’m 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 already filled. What you can do is prepare the crepes in advance and freeze them, the same for the hummus.
I also think it’s better to cook the asparagus at the last minute, so their nutritional properties are better preserved.
FAQ (Questions & Answers)
Can I make the crepes in advance?
Certainly you can prepare them the day before, but I suggest keeping them unrefrigerated on a plate well covered with cling film. Crepes made with chickpea flour tend to dry out!
Can I remove the skins from the chickpeas?
I removed them to make the hummus smoother and also for digestibility reasons. 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 use. As a snack or appetizer 1 crepe is fine. As a first course followed by something else I’d say 2 crepes. If you want a full meal then 3 or 4: add a salad and you’re set!
I can’t find asparagus anymore, what should I do?
The answer is very simple: use green beans instead of asparagus. You can put 10–15 of them in each crepe!
