|425 g||canned chickpeas (drained)|
|100 g||peas (frozen)|
|½ tsp||ground cumin|
|2 tsp||water (cold)|
|100 g||baby carrots|
|150 g||green asparagus|
|pomegranate seed (for serving)|
|olive oil (for frying)|
|olive oil (for serving)|
Pluck mint and parsley leaves, then chop roughly. Mince garlic. Juice the lemon. Add the chopped herbs and garlic to a blender along with chickpeas, peas, lemon juice, tahini, ground cumin, salt, and water and blend until smooth.
Heat oil in a grill pan over medium-high heat, add carrots and asparagus, and fry until slightly charred, approx. 7 min. Season with salt and pepper to taste.
Add hummus to a serving plate, top with the charred carrots and asparagus, and garnish with pomegranate seeds and a drizzle of olive oil. Enjoy!