Grilled Asparagus with Beet Hummus and Curried Chickpeas

Beet Hummus

• ¾ lb (340 g) cooked beets, diced
• 1 can (19 oz/540 ml) chickpeas, rinsed and drained
• ¼ cup (60 ml) tahini
• 1 tsp (5 ml) lemon juice

Dressing

• 3 tbsp (45 ml) lemon juice
• 3 tbsp (45 ml) olive oil
• ½ cup (20 g) chopped flat-leaf parsley

Grilled Asparagus and Curried Chickpeas

• 1 small onion, chopped
• 2 tbsp (30 ml) olive oil
• 1 tsp curry powder
• 2.2 lb (1 kg) large asparagus, trimmed
• ¼ lb (115 g) cooked beets, cut into small dice
• Sharp cheddar cheese shavings, to taste
• Salt and pepper