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Avocado and Bio-Bud mung bean hummus

Avocado and Bio-Bud mung bean hummus

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DifficultyBeginner
Prep Time20 minsTotal Time20 mins

 12 oz blanched Bio-Bud mung beans washed and fully drained
 2 medium ripe avocados, cored and peeled
 4 tbsp olive oil, plus more for serving if desired
 2 tbsp tahini
 1 fresh lime juiced
 1 clove garlic, peeled
 ½ tsp Himalayan salt
 ½ tsp freshly ground black pepper
 ½ tsp freshly ground cumin
 3 tbsp finely chopped cilantro leaves
 Red pepper flakes to taste

1

Combine Bio-Bud mung beans, olive oil, tahini, lime juice, and garlic in a food processor and blend until smooth, about 2 minutes.

2

Season with salt and pepper to taste (I did a scant 1/2 tsp. salt and about 1/8 tsp. pepper), add cumin and avocados and pulse mixture until smooth and creamy, about 1 - 2 minutes longer.

3

Serve topped with more olive oil and sprinkle with cilantro and red pepper flakes. Serve with Shasha Lavashor Ezekiel toast

Ingredients

 12 oz blanched Bio-Bud mung beans washed and fully drained
 2 medium ripe avocados, cored and peeled
 4 tbsp olive oil, plus more for serving if desired
 2 tbsp tahini
 1 fresh lime juiced
 1 clove garlic, peeled
 ½ tsp Himalayan salt
 ½ tsp freshly ground black pepper
 ½ tsp freshly ground cumin
 3 tbsp finely chopped cilantro leaves
 Red pepper flakes to taste

Directions

1

Combine Bio-Bud mung beans, olive oil, tahini, lime juice, and garlic in a food processor and blend until smooth, about 2 minutes.

2

Season with salt and pepper to taste (I did a scant 1/2 tsp. salt and about 1/8 tsp. pepper), add cumin and avocados and pulse mixture until smooth and creamy, about 1 - 2 minutes longer.

3

Serve topped with more olive oil and sprinkle with cilantro and red pepper flakes. Serve with Shasha Lavashor Ezekiel toast

Avocado and Bio-Bud mung bean hummus