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
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.