Grilled Asparagus with Beet Hummus and Curried Chickpeas
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.
Ingredients
- 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
- 3 tbsp (45 ml) lemon juice
- 3 tbsp (45 ml) olive oil
- ½ cup (20 g) chopped flat-leaf parsley
- 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
Instructions
- 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.
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.