1 (15.5 oz) can great Northern beans, drained and rinsed
3 cloves garlic, minced
3 tablespoons fresh lemon juice
2 tablespoons olive oil
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Flatbread crackers for dipping
Instructions
In the work bowl of a processer, combine asparagus, beans, garlic, lemon juice, oil, parsley, salt, and pepper; process until smooth.
Cover, and refrigerate at least 2 hours. Serve with crackers.
Serving
Suggestions
Hummus can be make up to 2 days ahead. Cover, and refrigerate until ready to serve.
Originally Submitted
9/4/2012
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