Mint Hummus

Mint Hummus

Based on 20 ratings
Hanna Reder

Hanna 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 👌

Preparation

20 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
15 g
mint
g
parsley
½ clove
garlic
¼
lemon
212½ g
canned chickpeas (drained)
50 g
peas (frozen)
½ tbsp
tahini
¼ tsp
ground cumin
tsp
salt
1 tsp
water (cold)
50 g
baby carrots
75 g
green asparagus
salt
pepper
pomegranate seed (for serving)
olive oil (for frying)
olive oil (for serving)
MetricImperial

Utensils

cutting board, knife, blender, frying pan, tongs

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How-To Videos

how-to-chop-green-herbs

How to chop green herbs

how-to-easily-clean-a-blender

How to easily clean a blender

how-to-seed-a-pomegranate

How to deseed a pomegranate

Nutrition per serving

Cal202
Fat5 g
Protein12 g
Carb26 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.
    • 15 g mint
    • g parsley
    • ½ clove garlic
    • ¼ lemon
    • 212½ g canned chickpeas (drained)
    • 50 g peas (frozen)
    • ½ tbsp tahini
    • ¼ tsp ground cumin
    • 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

    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)
    • 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

    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!

  • Enjoy your meal!

    Mint Hummus

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