200 g asparagus 

400 g tin chickpeas, drained (240g, or ~ 1 1/4 cups, when drained)

1 small clove garlic, peeled

80 g feta cheese, roughly crumbled (~ 2/3 cup when crumbled)

2 tbsp extra virgin olive oil

1 tsp lemon juice

Black pepper

​

Add the asparagus spears to a griddle pan over a high heat, and cook until it is fairly soft and slightly charred. 

 

Add the cooked asparagus to a food processor, along with the drained chickpeas, garlic, and feta.

 

Blitz until roughly chopped. Add the olive oil, lemon juice, and a pinch of salt and pepper, and blitz again until smooth.

.

Serve chilled.