Asparagus Crostini with Lemon Hummus

Entertaining season is upon us! What better way to greet your guests than with a tray of delicious Asparagus Crostini with Lemon Hummus!

We don’t entertain often. I absolutely love doing it, but our tiny matchbox house just doesn’t afford a lot of space for crowds. When we do invite people over, it’s usually just another couple of neighbors. Given that, you’d think I would learn to just buy some chips and salsa and call it a day.

Asparagus Crostini with Lemon Hummus | AreYouKitchenMe.com

Yeah right. Even when we’re just having a few folks over, I tend to go overboard with a literal smorgasbord of snacks and treats. I guess it’s my desire to prove that vegan food doesn’t have to be boring and lame. That, and I come from a long line of hostesses with the mostesses… Thanks for that, Mom and Grammy!

Asparagus Crostini with Lemon Hummus | AreYouKitchenMe.com

In an attempt to switch things up a little, I strayed away from my Greek Hummus Dip (which I now make with hemp seeds instead of feta, but you do you) that I literally make every. single. time. It’s great, but I had a creative itch that needed to be scratched. So I made more hummus. HAHA, if it ain’t broke don’t fix it, ya feel me?

Asparagus Crostini with Lemon Hummus | AreYouKitchenMe.com

Creamy hummus on a crusty crostini with a bite of fresh veg is seriously a mouth explosion of texture and flavor. Charring the crostini with the hottest heat gets the outside all crispy and crunchy while leaving the inside divinely chewy and soft. It just occurred to me that this app would be un-frickin’-real on the grill! Grilled bread + grilled asparagus + alllllll the summer feels.

Asparagus Crostini with Lemon Hummus | AreYouKitchenMe.com

Speaking of feels, I want to take a minute to thank you for reading last week’s Friday Feels post. The response I got was so warm and loving and positive and made all the fear of posting about disordered eating worth it. It’s a topic I know needs to be addressed and I hope to continue to use my voice and experience to share that recovery is possible. There is so much hope and happiness in my heart.Asparagus Crostini with Lemon Hummus | AreYouKitchenMe.com

Hanging with friends, sipping [far too much] wine, and snacking on crostini and cookies, I got a glimpse of normal eating this weekend. Not every day will be easy and there will be stress, but it felt incredible to just be present and not worry about calories or workouts. Instead, I just had to worry about getting my ass kicked in Monopoly… Spoiler alert: I lost every time.

Asparagus Crostini with Lemon Hummus

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 12-15 pieces

Entertaining season is upon us! What better way to greet your guests than with a tray of delicious Asparagus Crostini with Lemon Hummus!

Ingredients

    Lemon Hummus
  • 1 can chickpeas, rinsed + drained
  • ¼ cup tahini
  • ¼ cup lemon juice
  • ½ cup water, plus more as needed
  • 2 cloves garlic
  • 1 tsp. salt
  • Crostini
  • ½ lb. asparagus
  • 3-4 green onions, green part thinly sliced
  • 1 small baguette, sliced diagonally
  • 2 Tbs. pine nuts, toasted
  • Olive oil for brushing (optional)

Instructions

  1. Hummus: Combine the ingredients, chickpeas through salt, in a high-speed blender or food processor. Blend for a few minutes until smooth and creamy, adding more water until you reach your desired consistency. Don’t be afraid to add a lot more water; this recipe makes very thick hummus.
  2. Asparagus: Trim the hard woody part off the bottom of the asparagus stalks. Bring a large pot of water to a boil and season generously with salt. Add the asparagus and boil for 2 minutes, until the spears are bright green.
  3. Remove the asparagus to a boil of ice water to stop the cooking. Once cooled, lay them on a towel and pat dry. Slice the spears at a sharp diagonal into 1” pieces.
  4. Crostini: Turn the oven on to Broil. Lay the baguette slices on a baking sheet and brush or drizzle them with olive oil on both sides, if using.
  5. Place the baking sheet on the top rack of the oven and bake for 4-5 minutes, watching very carefully. Flip, and continue to broil until crispy and lightly charred.
  6. To assemble, spread each crostini with lemon hummus, press on 4 or 5 asparagus pieces, and sprinkle with pine nuts, green onions, flaky sea salt, and a spritz of lemon juice. Enjoy warm or at room temperature.
http://www.areyoukitchenme.com/asparagus-crostini-with-lemon-hummus/

Asparagus Crostini with Lemon Hummus | AreYouKitchenMe.com

2 Comments

  1. […] was even less appealing than the buffet. Sigh… At least my crazy prep came in handy! Homemade Lemon Hummus with carrots, celery, and crunchy crackers was way more up my ally. My favorite kombucha garnered […]

    Reply
  2. […] Asparagus Crostini– I know I just posted this recipe last week but they’re just TOO perfect for Memorial Day, Mother’s Day, Easter, or any other spring festivity! […]

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *