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Mint Hummus

Mint Hummus

Based on 15 ratings

Johanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

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

Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
0
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

Utensils

  • cutting board
  • knife
  • blender
  • frying pan
  • tongs

How-To Videos

How to chop green herbs

How to easily clean a blender

How to deseed a pomegranate

Nutrition per serving

Cal
202
Protein
12 g
Fat
5 g
Carb
26 g

  • Step 1/3

    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.
    • 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

    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.
    • 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

    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!
    • 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!

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Represented by Mengting Gao & Verena Hubertz
Kitchen Stories is supported by product placement