1 bunch asparagus
1 cup cooked or canned drained chickpeas
2-3 garlic cloves, chopped
1/3 teaspoon ground cumin
Juice of 1 large lemon
2-3 tablespoons tahini
1-2 Tablespoons of Olive Oil
Good pinch of salt flakes
Freshly ground pepper
Few drops of Tabasco sauce


  1. Chop asparagus and place in a food mill or processor. Add chick peas, garlic, cumin, lemon juice, tahini, salt, pepper and Tabasco and blend until smooth.
  2. If serving hummus right away, transfer to a serving bowl and serve with warmed pita pocket bread. 

Note: hummus will store in an airtight container in refrigerator for 2-3 days.