- 1 1/2 cups cooked mung beans
- 2 TBS fresh squeezed lemon juice
- 1/2 cup tahini paste
- 1 large clove garlic, peeled & smashed
- 1/2 teaspoon fine grain sea salt
- 1/3 cup water
- Garnish: shallot, lemon, or olive oil, fried shallots, chives, and/or zaatar.
And yet another way to make hummus! Mung Beans!
Start by adding the mung beans into a food processor and pulse until a fine, fluffy crumb develops, really go for it – at least a minute. Scrape the bean paste from the corners once or twice, then add the lemon juice, tahini, garlic, and sea salt. Blend again, another minute or so.
Don’t skimp on the blending time, but stop if the beans form a dough ball inside the processor. At this point start adding the water a splash at a time. Blend, blend, blend until the hummus is smooth and light, aerated and creamy.
Taste, and adjust to your liking – adding more lemon juice or salt, if needed.
Serve with as many of the following as you like: shallot, lemon, or olive oil, fried shallots, chives, and/or zaatar. Use as you would any hummus.
Makes about 2 cups.
Culinary salts can be found here.
High quality, organic olive oil can be found here.