Mung Bean Hummus Recipes

Steps:

• Add the mung beans to a food processor and pulse until a fine, fluffy crumb develops, about one minute.
• Scrape the bean paste from the corners, then add the lemon juice, tahini, garlic, spices and salt. Blend again, for another minute.
• Start adding the water one bit at a time. Blend until the hummus is smooth, light and creamy.
• Taste, and adjust to your liking - adding more lemon juice, spices or salt, if needed.

Steps:

• Start by adding the mung beans to 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. It's great with toasted whole wheat pita or naan chips.* Makes about 2 cups. *Cut (or tear) whole wheat pita bread (or naan bread) into strips, wedges, or chunks. Toss well with a few glugs of olive oil and a sprinkling of salt. Arrnage in a single layer on a baking sheet and bake at 350F until deeply golden, tossing once or twice along the way. Prep time: 8 min