Grilled Asparagus with Beet Hummus and Curried Chickpeas
Preparation
30 MIN
Cooking
15 MIN
Servings
4

Grilled Asparagus with Beet Hummus and Curried Chickpeas

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

  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.

Dressing

  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.