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.

This is an alternative recipe to the classic hummus dish, which uses chickpeas and sesame seed butter (tahini). The mung beans create a drier texture than chickpeas and they cook far quicker from dried. Originating from Persia, it then spread to India, China and south east Asia, where it is now a staple dried food used in a number of both sweet and salted dishes. Mung beans sprout easily within just a few hours, making them a versatile source of protein in both cooked and raw dishes.

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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