Two worlds collide, or rather, collaborate beautifully in this hummus recipe that gets its green color from mung bean. The Middle East and Asia bring two of their biggest players to the table. If you’re not familiar with mung bean, it’s a super-food – high in protein, low in calories, packed with antioxidants, and slightly sweet in flavor. Dipping and spreading encouraged.
Serving: For 4-6 people
- 3 cups of green mung beans
- 3 cloves of garlic
- 5 tablespoons of tahini
- 1 tablespoon of tumeric
- 1 tablespoon of salt
- 1 tablespoon of cumin
- juice of 3 limes
- 1 branch of parsley
- 1 cup of water
Boil green mung beans for 1 hour – add more water as required.
Add the tumeric, cumin, salt & parsley to the beans and remove from the stove – mix.
Let it rest.
Chop the garlic, juice the limes and put into a mixing bowl with the tahini, add 1 cup of water and mix.
Put the tahini mix in with the beans and blend.
Serve with fresh bread or veggies!
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