Crispy Katafi Asparagus with Coriander Pistachio Hummus

Elevate your springtime snacking or dinner party spread with this show-stopping dish that’s as elegant as it is addictive. Crisp, golden katafi-wrapped asparagus spears are baked to perfection, delivering a satisfyingly crunchy contrast to their tender green centers. Paired with a vibrant coriander pistachio hummus—earthy, nutty, and laced with zesty citrus—this recipe brings Middle Eastern flair and seasonal freshness to the table. Whether you’re hosting friends or indulging solo, this is a dip-and-crunch combo you’ll come back to again and again.

This hummus, earthy, nutty, zesty, its the perfect dip, spread, spoon from the bowl kind of side….

Adding this spring recipe to your repertoire will make entertaining a dream, you can substitute any vegetable it works well with tenderstem broccoli and even carrots for an autumnal twist..

katafi, asparagus recipes, dubai chocolate, spring sides, vegetarian appetizers, vegetarian appetisers, easy recipes, 5 minute recipes, filo wrapped asparagus

Yield: 2

Author: Suze Morrison

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Crispy Katafi Asparagus with Coriander Pistachio Hummus

Prep time: 20 MinCook time: 10 MinTotal time: 30 Min

Elevate your springtime snacking or dinner party spread with this show-stopping dish that’s as elegant as it is addictive. Crisp, golden katafi-wrapped asparagus spears are baked to perfection, delivering a satisfyingly crunchy contrast to their tender green centers. Paired with a vibrant coriander pistachio hummus—earthy, nutty, and laced with zesty citrus—this recipe brings Middle Eastern flair and seasonal freshness to the table. Whether you’re hosting friends or indulging solo, this is a dip-and-crunch combo you’ll come back to again and again.

Ingredients

Katafi Asparagus

• Large Bunch Asparagus
• Handful Katafi Pastry (about 50g)
• 2tbsp Olive Oil
• 50g Parmesan
• Good Grind Black Pepper

Coriander Pistachio Hummus

• 300g Cooked Chickpeas (plus 2-3tbsp cooking water)
• 100g Pistachios, lightly roasted(plus extra to serve, finely chopped)
• 2 Cloves Garlic, roughly chopped
• 2-3tbsp Lemon Juice
• ½ Orange, zest only
• 60g Fresh Coriander
• 1tsp Ground Coriander
• 100g Tahini
• 3tbsp Olive Oil
• Salt to taste

Instructions

1. Preheat oven 180C
2. Begin with the hummus, blitz the pistachios with the garlic until finely chopped. Add the chickpeas and blend again. Add the remaining ingredients, along with 1tbsp cooking water and pulse to a coarse paste. Taste, adjust the seasoning and thickness with salt, lemon & the remaining cooking water and set aside when you are happy with the flavour and texture.
3. Bring a pan of salted water to the boil and blanch the asparagus for 1minute. Refresh immediately in iced water. Drain and dry on paper towels. Rub the asparagus spears in olive oil.
4. Take small bunches of the pastry and wrap around the equator of two spears to hold them together, place the seam underneath and lay on a lined baking sheet. Replace with the other spears.
5. Brush the remaining oil over the pastry and bake for 10 minutes, or until the pastry is crisp and the asparagus is beginning to catch and char.
6. Remove, arrange on a sharing plate and grate over the parmesan. Grind over the black pepper and serve with the hummus for dipping

https://gourmetglow.co.uk/recipes/katafi-aspragus-pistachio-hummus

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