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Asparagus & Fiddleheads with Ayocote Hummus

June 1, 2017 Diana Yen

Serves 4-6

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

salt

For the Asparagus & Fiddleheads:

1 pound asparagus, trimmed

½ pound fiddleheads (optional)

olive oil

salt and pepper

½ lemon

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.

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In Appetizers, Main Course, Detox Tags vegetables, vegetarian, grilling, summer, spring, healthy
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