For the Ayocote Hummus:
1 can cannellini beans (15 oz), drained and rinsed
2 tablespoons tahini
2 tablespoons extra virgin olive oil
juice of 1 lemon
1 clove garlic, minced
½ teaspoon cumin
For the Asparagus & Fiddleheads:
1 pound asparagus, trimmed
½ pound fiddleheads (optional)
salt and pepper
ground coffee (optional)
chia seeds (optional)
Place first six ingredients in food processor and blend until desired consistency. Add water one tablespoon at a time to thin if needed. Season to taste with salt. Makes about 1 ½ cups. Store in an airtight container in refrigerator for up to a week.
Preheat the grill for medium-high heat. Toss the asparagus and fiddleheads in olive oil, season with salt and pepper and throw onto the grill for 2-3 minutes or to desired tenderness. Squeeze lemon juice over finished vegetables. Serve on a platter over a bed of hummus. Finish with a drizzle of olive oil and dusting of coffee and chia seeds.