Mint Hummus

Name: Mint Hummus
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4 Servings
Cuisine: middle eastern
Ingredients: 1 oz mint; 0.5 oz parsley; 1 clove garlic; 0.5 lemon; 15 oz canned chickpeas (drained); 3.5 oz peas (frozen); 1 tbsp tahini; 0.5 tsp ground cumin; 0.25 tsp salt; 2 tsp water (cold); 3.5 oz baby carrots; 5.25 green asparagus; salt; pepper; pomegranate seed (for serving); olive oil (for frying); olive oil (for serving)

Based on 14 ratings

Johanna

Test Kitchen Manager and Chef at Kitchen Stories

“A super refreshing alternative to traditional hummus that you can also use as a spread or a base for a salad dressing.”

Difficulty

Easy 👌

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-4+

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

How-To Videos

Utensils

cutting board
knife
blender
frying pan
tongs

Nutrition per serving

Cal
202

Protein
12 g

Fat
5 g

Carb
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!