Mint Hummus
Difficulty
Easy 👌20
min.
Preparation
0
min.
Baking
0
min.
Resting
Ingredients
| 30 g | mint |
| 15 g | parsley |
| 1 clove | garlic |
| ½ | lemon |
| 425 g | canned chickpeas (drained) |
| 100 g | peas (frozen) |
| 1 tbsp | tahini |
| ½ tsp | ground cumin |
| ¼ tsp | salt |
| 2 tsp | water (cold) |
| 100 g | baby carrots |
| 150 g | green asparagus |
| salt | |
| pepper | |
| pomegranate seed (for serving) | |
| olive oil (for frying) | |
| olive oil (for serving) |
Metric
Imperial
Utensils
- cutting board
- knife
- blender
- frying pan
- tongs
Nutrition per serving
Cal
202
202
Protein
12 g
12 g
Fat
5 g
5 g
Carb
26 g
26 g
Step 1/3
- 30 g mint
- 15 g parsley
- 1 clove garlic
- ½ lemon
- 425 g canned chickpeas (drained)
- 100 g peas (frozen)
- 1 tbsp tahini
- ½ tsp ground cumin
- ¼ tsp salt
- 2 tsp water (cold)
- cutting board
- knife
- blender
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.
Step 2/3
- olive oil (for frying)
- 100 g baby carrots
- 150 g green asparagus
- salt
- pepper
- frying pan
- tongs
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.
Step 3/3
- olive oil (for serving)
- pomegranate seed (for serving)
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!
in Berlin