Mint Hummus

Name: Mint Hummus
Prep time: 20 min
Total time: 20 min
Yield: 4
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 22 ratings

In app

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

MetricImperial

15 g

mint

7½ g

parsley

½ clove

garlic

lemon

212½ g

canned chickpeas (drained)

50 g

peas (frozen)

½ tbsp

tahini

¼ tsp

ground cumin

⅛ 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)

Utensils

cutting board, knife, blender, frying pan, tongs

Nutrition per serving

Cal202

Fat5 g

Protein12 g

Carb26 g

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!