Grilled Asparagus with Beet Hummus and Curried Chickpeas
Grilled Asparagus with Beet Hummus and Curried Chickpeas
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Grilled Asparagus with Beet Hummus and Curried Chickpeas

30 MIN
15 MIN


Beet Hummus


Grilled Asparagus and Curried Chickpeas


Beet Hummus

  1. In a food processor, purée the beets and 1 cup (160 g) of the chickpeas with the tahini and lemon juice until smooth. Season with salt and pepper and set aside.


  1. In a bowl, combine all the ingredients. Set aside.

Grilled Asparagus and Curried Chickpeas

  1. Preheat the grill, setting the burners to high.
  2. Layer two large sheets of aluminum foil. In the centre, place the remaining chickpeas (1 cup/160 g), the onion, olive oil and curry powder. Season with salt and pepper and toss to coat well. Close and tightly seal the papillote.
  3. Place the papillote on the grill, close the lid and cook for 10 minutes or until the papillote has puffed up.
  4. Meanwhile, lightly oil the asparagus. Grill for about 5 minutes or until cooked but still firm. Season with salt and pepper.
  5. Spread the hummus onto plates. Garnish with the chickpeas and beets. Top with the asparagus and cheddar shavings and drizzle with the dressing.


  1. How can this recipe be adapted to an oven?

  2. Delicious. I have vegetarian children and continue to look for a variety of interesting recipe's. I really liked this, it is a bit different, very tasty, easy to make, and super colourful. Definitely adding this to our repertoire.

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