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Mint Hummus
Difficulty
Easy 👌Preparation
Baking
Resting
Ingredients
Utensils
cutting board, knife, blender, frying pan, tongs
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How-To Videos
How to chop green herbs
How to easily clean a blender
How to deseed a pomegranate
Nutrition per serving
Step 1/ 3
- 15 g mint
- 7½ g parsley
- ½ clove garlic
- ¼ lemon
- 212½ g canned chickpeas (drained)
- 50 g peas (frozen)
- ½ tbsp tahini
- ¼ tsp ground cumin
- ⅛ tsp salt
- 1 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)
- 50 g baby carrots
- 75 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!
Enjoy your meal!
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