Instructions:

• To get 250g of cooked chickpeas, soak about 100g chickpeas in water overnight and cook for 1-2 hours, it should be softened and easily crushed in the hands.
• Boil water and put asparagus to simmer for 2-3 minutes (mostly the hard parts on the top of the stem, the flowered side can be baked in the oven). Remove from the heat and toss in the pre-prepared ice water to stop the cooking process and to retain nutrients and fresh colour.
• Blend all ingredients together.

You can spread hummus on bread, add it to vegetables or salads.

We only have asparagus for few weeks, so we need to consume it as often as possible. Asparagus is rich in fibre, potassium, thiamine, vitamin B6 and folium. Many dishes can be prepared with asparagus, but asparagus hummus is my favourite - it makes classic hummus light, gives it a fresh green colour and an amazing taste.