Mung Bean Hummus
It is an easier-to-digest alternative to chickpea hummus, super yummy, creamy and easy on the tummy! As a good source of plant protein, you can enjoy as breakfast, like I did, on grilled or baked sweet potatoes or on a piece of wholegrain bread (my favorite is einkorn). At lunch, it can accompany baked or steamed vegetables, and again with a small portion of wholegrain bread or sweet potato, you can have a complete, plant-based meal.
Equipment
- 1 pot
- 1 food processor
Ingredients
- 1/2 cup Mung beans (soak at least 6 hours or overnight for green mung beans and 30min to 1hour for yellow mung dahl)
- 1 tbsp Tahini or any nut butter
- 1/2 Lime’s juice
- 2 tbsp Olive oil
- 1 tbsp Digestive Spice Mix or just mix of cumin-coriander-fennel-cardamom
- 1 cup Chopped herbs like parsley, mint, dill, coriander
- 1 tsp Grated fresh ginger
- Salt & pepper
To serve
- 1 tbsp Pumpkin or sunflower seeds, toasted lightly
Instructions
- Drain and wash soaked mung beans and boil in water until they are very soft about 10 minutes. Drain and wash well again
- Place all ingredients except the herbs into a food processor and blend
- Add the herbs and blend again
- Check the salt, pepper and lime juice taste and add more if necessary
- Enjoy on a slice of whole grain bread, or grilled / toasted Sweet potato or use as a dip for vegetables or chips
