Makes 2 cups.
12 medium asparagus spears, woody ends trimmed
1 15-oz can chickpeas, drained and rinsed
1 clove garlic, peeled
Juice of 1 lemon
1/4 cup tahini (sesame paste) or peanut butter
1/4 tsp kosher salt
1/4 tsp fresh black pepper
1/4 cup + 1 Tbsp extra virgin olive oil, divided
Pita bread triangles or crackers for serving
Preheat oven to 425°F. Line a small rimmed baking sheet with aluminum foil.
When the oven is heated, set the asparagus on the baking sheet in a single layer. Sprinkle with a bit of salt and pepper, and 1 Tablespoon of the olive oil. Roast for 5-6 minutes, until the asparagus is just beginning to get tender and very lightly browned. Remove from the oven, cut into pieces, and place in the food processor.
Add the chickpeas to the processor bowl, and pulse until everything is finely chopped. Add the garlic, and pulse several times to chop the garlic.
Then, add the lemon juice, tahini, and salt and pepper. Let the food processor run for 30-45 seconds, until everything is well incorporated.
Through the feed tube, with the machine running, slowly add the olive oil, until the hummus is the consistency you like. You can leave it chunky, or let it become smooth. If you use a bit more or less olive oil than specified, don't worry. It will be fine.
Serve at room temperature, or chilled, with pita triangles or crackers.