Meatless Monday: Avocado and Bio-Bud Mung Bean Hummus

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. 


  • 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

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.

Related Posts