Curry Hummus with Roast Spring Vegetables
30 min
Vegan
129264
For 2 Portions
200 g
chickpeas
100 g
green asparagus
30 g
tahini
2
carrot
1
red onion
1/2
lemon
6 tbsp
water
4 tbsp
olive oil
4 tsp
curry powder
2 clove(s)
garlic
pepper
salt
1. All set?
2. Preheat oven to 425°F (conventional, recommended) or 400°F (fan).
3. Peel and cut carrots into thick batons.