Mint hummus
Ingredients
4 servings:
30 g mint
15 g parsley
1 clove garlic
½ lemon
2 tbsp tahini
½ tsp ground cumin
90 ml water (cold)
425 g canned chickpeas (drained)
100 g peas (frozen)
200 g baby carrots
1 bunch radishes
4 stalks celery
salt
pepper
pomegranate seed (for serving)
olive oil (for frying and serving)
Instructions
Step 1
Pluck mint and parsley leaves, then chop roughly. Mince garlic. Juice the lemon.
Step 2
Add the chopped herbs and garlic to a tall jug along with lemon juice, tahini, ground cumin, salt, and water and mix until combined with a stick blender. Add chickpeas and peas and blend until smooth.
Step 3
Half carrots and radishes, half celery stalks lengthwise and divide into quarters or halves, depending on the size. Heat oil in a frying pan on Induction Hob heat setting 7, add vegetables, and fry approx. 3 min. Season with salt and pepper to taste.
Step 4
Add hummus to a serving plate, top with the charred vegetables, and garnish with pomegranate seeds and a drizzle of olive oil. Enjoy!
