Mung Bean & Lime Hummus
By Dr Gabriella F Buttarazzi.
You can find out more about Gabriella’s work at www.theartofintegralbeing.org
1 medium-sized dish, serving 2 to share.
Eating with crudités, as a side dish, as a tapas dish or with toasted bread.
- 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
Boil the mung beans with garlic cloves in seasoned water for 15 minutes or until soft.
Drain the water from the mung beans and set aside to cool before continuing.
Add all ingredients to the cooked mung beans in a blender but aside 1-2 tbsp of the mung beans for garnish later.
Blend on a low speed whilst slowly and continuously adding the extra-virgin olive oil. Blend until smooth.
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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