Grilled Asparagus with Beet Hummus and Curried Chickpeas

Grilled Asparagus with Beet Hummus and Curried Chickpeas

  • Preparation 30 min
  • Cooking 15 min
  • Servings 4

This colourful salad uses chickpeas and beets in two ways: First, they come together in our lip-smacking hummus, then, we pile on grilled curried chickpeas and diced cooked beets with lightly grilled asparagus. Win-win.

Featured in RICARDO Magazine (SUMMER 2016)
  • Vegetarian

Categories

Ingredients

  • 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

Preparation

  • Beet Hummus

  • Dressing

  • Grilled Asparagus and Curried Chickpeas

Personal Note