Mint Hummus

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!