Mung Bean Hummus
1 1/2 cups cooked Mung beans
2 tablespoons lemon juice
1/2 cup tahini (roasted sesame seeds) paste
1 large clove garlic, peeled & smashed
¼ small onion, diced
Dash of oregano, basil, dill (optional)
1/2 teaspoon fine grain sea salt
¼ cup diced red sweet pepper
To serve: (any or all of the following): shallot or olive oil drizzle, fried shallots, minced chives, bakes pita strips*
Start by adding the Mung beans to a food processor and pulse until a fine, fluffy crumb develops - at least a minute. Scrape the bean paste from the corners once or twice, and then add the lemon juice, tahini, garlic, onion, sweet pepper and sea salt. Blend again, another minute or so. Don't skimp on the blending time, but stop if the beans form a dough ball inside the processor and add a table spoon or two of filtered water. Blend, blend, blend until the hummus is smooth and light, aerated and creamy. Taste, and adjust to your liking - adding more lemon juice or salt, if needed. Serve with as many of the following as you like: shallot, lemon, or olive oil, fresh parsleys, chives. It's great with toasted whole wheat pita, sweet potato roti or with flax seed crackers or you can just enjoy with sliced tomato, cucumber and celery sticks.
Makes about 2 cups.
*Cut (or tear) whole wheat pita bread into strips, wedges, or chunks. Toss well with a few glugs of olive oil and a sprinkling of salt. Arrange in a single layer on a baking sheet and bake at 350F until deeply golden, tossing once or twice along the way.