🥗 Steamed Asparagus with Garlic & White Bean Hummus
If you’ve ever craved a restaurant-quality vegan dish at home, this Steamed Asparagus with Garlic & White Bean Hummus is the one to try.It balances earthy roasted baby beets, creamy hummus, crisp asparagus, and a refreshing hazelnut-tomato salsa — an elegant yet easy meal.This dish is:✅ 100% Vegan✅ High in Protein & Fiber✅ Elegant & Gourmet — yet easy to makePerfect for dinner parties, date nights, or simply treating yourself to something healthy and delicious.
Ingredients
Method
👩🍳 Step-by-Step Instructions
Make the Garlic & White Bean Hummus
- Add chickpeas, garlic, lemon juice, zest, and olive oil to a food processor.
- Blend until creamy and smooth.
- Season with salt and pepper. Set aside.
Roast the Baby Beets
- Preheat oven to 160°C / 320°F.
- Toss beets, spring onions, garlic, thyme, olive oil, salt, and pepper.
- Roast for 15 minutes until tender.
Prepare the Salsa
- Combine hazelnuts, diced tomatoes, basil, lemon zest, and olive oil.
- Season with salt and pepper.
Cook Asparagus & Mushrooms
- Blanch asparagus in salted boiling water for 3 minutes.
- Shock in ice water to preserve color.
- Season with salt & pepper.
Score mushrooms, sauté in olive oil until golden, and season.
- Assemble & Serve
- Spread hummus on the base of a plate.
- Arrange asparagus and mushrooms on top.
- Add roasted beets around the plate.
- Top with hazelnut-tomato salsa.
- Garnish with microgreens or pea shoots.
Notes
🍷 Pairing & Serving Tips
Serve as a vegan main course with toasted sourdough or flatbread.
Pair with a crisp Sauvignon Blanc or sparkling water with lemon.
Add a drizzle of balsamic glaze for extra depth and shine.
—
❓ FAQ
Q1: Can I make this ahead of time?
👉 Yes! The hummus can be made 2–3 days in advance and stored in the fridge. Roast the beets earlier in the day, and assemble everything just before serving. Q2: Can I substitute the hazelnuts?
👉 Absolutely — almonds or walnuts work beautifully too. Q3: What if I don’t have king oyster mushrooms?
👉 You can use button, portobello, or shiitake mushrooms. Slice thickly to retain texture. Q4: Is this recipe gluten-free?
👉 Yes, it’s naturally gluten-free. Just use GF bread if serving on the side. — ⭐ Recipe Card Steamed Asparagus with Garlic & White Bean Hummus, Roasted Baby Beet & Hazelnut-Tomato Salsa Prep Time Cook Time Total Time Servings Diet 15 mins 20 mins 35 mins 2 Vegan, Gluten-Free 📌 Keywords: steamed asparagus recipe, vegan asparagus dish, roasted baby beet salad, hazelnut tomato salsa, garlic white bean hummus recipe — ⚠️ Allergen Information This recipe contains: Tree nuts (hazelnuts — can be substituted with almonds, walnuts, or seeds for nut-free) Legumes (chickpeas / white beans) Allergen-friendly modifications: Nut-free version: Use roasted sunflower seeds or pumpkin seeds instead of hazelnuts. Low-sodium option: Use low-salt canned chickpeas and limit added salt. Oil-free version: Replace olive oil with a few tablespoons of aquafaba (chickpea water). — ✨ With its beautiful plating, vibrant colors, and layers of flavor, this dish will impress anyone you serve it to.
It’s proof that plant-based meals can be as elegant and satisfying as fine dining. —
👉 Yes! The hummus can be made 2–3 days in advance and stored in the fridge. Roast the beets earlier in the day, and assemble everything just before serving. Q2: Can I substitute the hazelnuts?
👉 Absolutely — almonds or walnuts work beautifully too. Q3: What if I don’t have king oyster mushrooms?
👉 You can use button, portobello, or shiitake mushrooms. Slice thickly to retain texture. Q4: Is this recipe gluten-free?
👉 Yes, it’s naturally gluten-free. Just use GF bread if serving on the side. — ⭐ Recipe Card Steamed Asparagus with Garlic & White Bean Hummus, Roasted Baby Beet & Hazelnut-Tomato Salsa Prep Time Cook Time Total Time Servings Diet 15 mins 20 mins 35 mins 2 Vegan, Gluten-Free 📌 Keywords: steamed asparagus recipe, vegan asparagus dish, roasted baby beet salad, hazelnut tomato salsa, garlic white bean hummus recipe — ⚠️ Allergen Information This recipe contains: Tree nuts (hazelnuts — can be substituted with almonds, walnuts, or seeds for nut-free) Legumes (chickpeas / white beans) Allergen-friendly modifications: Nut-free version: Use roasted sunflower seeds or pumpkin seeds instead of hazelnuts. Low-sodium option: Use low-salt canned chickpeas and limit added salt. Oil-free version: Replace olive oil with a few tablespoons of aquafaba (chickpea water). — ✨ With its beautiful plating, vibrant colors, and layers of flavor, this dish will impress anyone you serve it to.
It’s proof that plant-based meals can be as elegant and satisfying as fine dining. —
Share this:
Discover more from Feasty
Subscribe to get the latest posts sent to your email.
