Mung Bean & Lime Hummus
By Dr Gabriella F Buttarazzi.
You can find out more about Gabriella’s work at www.theartofintegralbeing.org
Makes
1 medium-sized dish, serving 2 to share.
Good For
Eating with crudités, as a side dish, as a tapas dish or with toasted bread.
Ingredients
- 150g mung beans
- 3 limes, juiced
- 3 garlic cloves
- 2 tbsp sesame seed butter (tahini)
- 1 tbsp ground cumin
- 1 tsp ground coriander
- To taste sea salt
- To taste ground white or black pepper
- A few drizzles extra-virgin olive oil
Step by Step Instructions
Step 1
Boil the mung beans with garlic cloves in seasoned water for 15 minutes or until soft.
Step 2
Drain the water from the mung beans and set aside to cool before continuing.
Step 3
Add all ingredients to the cooked mung beans in a blender but aside 1-2 tbsp of the mung beans for garnish later.
Step 4
Blend on a low speed whilst slowly and continuously adding the extra-virgin olive oil. Blend until smooth.
Step 5
Pour into a large bowl, add the mung bean garnish, season and drizzle with plenty of extra-virgin olive oil before serving.
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