Spring was simply made for smart snacking. And this Green Sunshine Dip made using fresh spring asparagus, sunny lemon juice, creamy avocado and nutty chickpeas is just the thing your snack platter needs. Serve it as a munch-as-you'd-like dip or slather it on top of sprouted grain toast for open-faced sandwiches. Any which way you serve it, those crisp green flavors shine through. And just pause, smile and inhale that sunny spring feeling that can only be experienced this blossoming time of year!..
Toasts! with micro greens..
Why Asparagus? Well this in-season veggie is one to embrace. Here are a few reasons why..
"1. Itβs loaded with nutrients: Asparagus is a very good source of fiber, folate, vitamins A, C, E and K, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells.
2. This herbaceous plantβalong with avocado, kale and Brussels sproutsβis a particularly rich source of glutathione, a detoxifying compound that helps break down carcinogens and other harmful compounds like free radicals. This is why eating asparagus may help protect against and fight certain forms of cancer, such as bone, breast, colon, larynx and lung cancers." - Eating Well, 5 health benefits of asparagus
These pretty purple carrots are perfect for chopping and dipping:
Now find some sunbeams and have a happy spring!..
Green Sunshine Dip
vegan, 4 generous servings
2 cups fresh asparagus, halved and woody stems sliced off
1 Β½ cups cooked or canned chickpeas (drained and rinsed if using cans)
1 clove garlic
1-2 lemons, squeezed (about ΒΌ cup fresh juice)
Β½ large avocado
ΒΌ cup pumpkin seeds, raw (salted and sprouted used)
salt and pepper to taste
additional spices to try: nutritional yeast, cayenne, garlic powder, onion powder, smoky paprika, fresh herbs and more!
add richness: drizzle of extra virgin olive oil (optional)
Directions:
1. Halve your asparagus and slice off any woody stems. Bring a large pot of water to a boil and add asparagus. Boil for 3-5 minutes, until moderately tender, but not mushy. Drain water and add asparagus to high speed blender.
2. Also add in the avocado, chickpeas, lemon juice, pumpkin seeds and a pinch of salt and pepper.
3. Blend from low to high until smooth, about 1-3 minutes of blending depending on your blender power.
4. Taste test and add additional salt and pepper and spices to taste.
Serve warm, freshly blended or chill in the fridge for a firmer texture.
Serve as a dip or a spread for sandwiches and wraps.
estimate:
Roni says
I love asparagus.
Krishna Chaitanya says
I am from india and we don't have asparagus here. Can you suggest any other tropical alternative to asparagus. We have lots of avocados here though.
Kathy Patalsky says
Hmmm spinach or Broccoli perhaps. Or artichokes. Not sure what exotics greens you have! π And green veggie should do well though to experiment with. Good luck!
Krishna Chaitanya says
We have lots of fresh Spinach π thank you
RockMyVeganSocks says
Ok - so I've been a huge fan of making artichoke dip lately with cashews. It's super delicious... but not something to eat frequently. This almost seems like a nice, lightened up version =)
Nicola MacNaughton says
Super! Added tahini, nutritional yeast and a bit of smoked paprika.... Served with rice crackers.
The vegan 8 says
I kid you NOT, I was just thinking of making an asparagus dip earlier today and boom, here is your post! Now, I can't go create one because I'll just look like I'm copying, haha...I'll just have to make yours. Looks like I will just need to create an asparagus soup or salad of some sort instead now. It looks and sounds incredible. I absolutely love asparagus!
Cindie Wilding says
Kathy, I love your blog and all of your recipes. I was really looking forward to making this and it turned out bitter! I am not fond of the taste at all. I added all the seasonings you suggest - salt, pepper, cayenne, smoky paprika and nutritional yeast, none of them too much. I hate to throw it away and start over Do you have a way to make it less bitter? I used the correct amount of all the ingredients. Thanks
Christine (Run Plant Based) says
This looks wonderful, perfect color for spring!
Susan Gordon says
What could I use instead of pumpkin seeds, which I don't like? Hemp hearts, maybe?
Kathy Patalsky says
sure! hemp seeds would work great. great idea actually! walnuts would work too.
Susan Gordon says
Thanks, Kathy. I have all the ingredients (bought asparagus tonight) and have both hemp seeds and walnuts, so will try one of those. Can't wait. It looks delicious.
Katie @ Produce on Parade says
That spread looks amazing! So spring like too π Asparagus is wonderful! I wish I was curled up in a sunbeam...with your kitty...is that weird ? I just really want a kitty companion. As evidenced on my blog today! Hah!
Kathy Patalsky says
haha I think that is very NOT weird and quite awesome. kitties are such happiness-infusers. Every day with these furballs is a good one π I will have to go read your post! π
Chelsie DiPaolo says
Funny.... I just watched a video on making "Garbanzamole" - I like the asparagus addition... I think the universe is telling me to marry my chickpeas and avocados π Beautiful photos. Looks delicious!
Kathy Patalsky says
ooooo great word. You should totally do that. Garbanzamole is just too great a word to pass up. π Thanks!
Warm Vanilla Sugar says
Oh man, this dip would be fabulous with so many things! I love the green colour of it too. It looks great!
Kathy Patalsky says
Thanks! It is nice and versatile! Perfect for indecisive eaters like me. Dip it? Spread it? Hmm