This wonderful Meatless Monday recipe is perfect for lazy summer days on the dock. Packed with vitamins and minerals, the sprouted mung beans add a zesty flavor to an unusual hummus.
Ingredients:
- 12 oz Blanched Bio-Bud mung beans washed and drained*
- 2 medium ripe avocados
- 4 Tbsp. olive oil, plus more for serving if desired
- 2 Tbsp. tahini
- juice from a fresh lime
- 1 clove garlic, peeled
- ½ tsp. Himalayan Salt
- 1/2 tsp. freshly ground black pepper
- 1/2 tsp. ground cumin
- 3 Tbsp. finely chopped cilantro leaves
Directions:
Place blanched* Bio-Bud mung beans, olive oil, tahini, lime juice, and garlic in a food processor and pulse until smooth (about 2 minutes). Season with salt and pepper to taste, add cumin and avocados and pulse mixture until smooth and creamy (about 1 – 2 minutes).
Serve topped with more olive oil and sprinkle with cilantro and red chili flakes. Serve with Lavash or Ezekiel toast .
*To blanche Bio-Buds, soak mung beans in cold water for 7 hours. Using 4 litres of boiling water, cook mung beans afor 5 minutes. Then rinse under very cold water for three minutes.
