My asparagus and coriander houmous

WHAT?

1 tin of chickpeas (approx. 250g.)

170g. Asparagus tips

4 cloves of garlic

½ teaspoon paprika

1 heaped tablespoon tahini

Bunch of coriander

1/2 teaspoon of cumin

Zest and juice of half lemon

salt, pepper

HOW TO?

1️⃣In one tablespoon olive oil, sauté the asparagus tips in medium heat for two to three minutes. Add the garlic and the paprika to toast the flavours. Turn off the heat.

2️⃣Chop all ingredients until smooth. Garnish with some extra paprika.