White beans hummus, seared parsnips and asparagus, lemon and mint sauce with toasted seeds

40 min
- Preparation 20 min
- Cooking 20 min

Ingredients

4 People

For seared asparagus & parsnips:
2 Parsnips
10 Asparagus
1 jars Boiling water
2 tbsp. Chimichurri
2 tbsp. Sunflower seeds
For the white bean hummus:
600 g Canned white beans
0.5 Lemon
2 tbsp. Oat milk (if necessary)
2 Garlic cloves
Salt & pepper
For the chimichurri:
5 tbsp. Olive oil
1 Lemon
0.25 cups Chopped mint
0.25 cups Chopped cilantro
0.5 Lemon
2 tsp. Salt
1 tsp. Black pepper
For the decoration:
Dill
Of Lemon

Preparation

Step 1

For seared asparagus & parsnips: Cut the hard end of the asparagus, place them in boiling water for 5min Peel the parsnips cut the parsnip in equally sized stripes Place the asparagus and parsnip in a nonstick pan on medium high heat and let some colors appear on each side of the veggies, once well colored add the chimichurri and stir while cooking an additional 10min Reserve the veggies and in the same pan toast quickly sunflower seeds watch them from close as they can burn rapidly

For seared asparagus & parsnips:

Parsnips

Asparagus

jars Boiling water

tbsp. Chimichurri

tbsp. Sunflower seeds

Step 2

For the white bean hummus: Drain and rinse the white beans. In a food processor add the white beans, lemon juice, garlic, salt and pepper. Blend until smooth, and if necessary, add plant milk to dilute the mix and reach your desire favorite hummus consistency

For the white bean hummus:

g Canned white beans

Lemon

tbsp. Oat milk (if necessary)

Garlic cloves

Salt & pepper

Step 3

For the chimichurri: In a small bowl add the olive oil, the zest and juice of one lemon and the chopped herbs. Mix and add progressively the salt and pepper. If needed, add more lemon juice as this dressing is meant to be acidic

For the chimichurri:

tbsp. Olive oil

Lemon

cups Chopped mint

cups Chopped cilantro

Lemon

tsp. Salt

tsp. Black pepper

Step 4

For the decoration: Plate the hummus, add the vegetables on top and finish off with 3 tablespoons of the chimichurri and the toasted seeds. Add some dill and lemon zest to bring color to your plate.