Mung Bean Hummus

You know I make all my hummus from previous posts! I can't tell you the last time I bought hummus at the store, it's just so easy to make!

This version uses Sprouted Mung Beans instead of garbanzo beans. Mung beans are a staple in Indian cuisines and are "treasured" in the Ayurvedic diet. They are high in protein, resistent starch and dietary fiber, which will keep you fuller for longer. Further, they provide a high source of nutrients including: manganese, potassium, magnesium, folate, copper, zinc and various B vitamins. Finally, one main reason I like them is that they are easier to digest compared to most other beans. The best way to aid in digestion is to soak them overnight, sprout them and then cook them. You can also buy them already sprouted!

Time: 15-20 minutes

Ingredients:
2/3 cup cooked sprouted mung beans
1/4 cup tahini
2 tbsp olive oil (or garlic infused olive oil)
1 garlic clove (not needed if you used garlic infused olive oil)
1/2 lemon, squeezed
1 tsp cumin
1 tsp coriander
sea salt to taste

Directions:

1. Cook sprouted mung beans in boiling water: Add lentils to about 2-3 cups of boiling water, bring to a boil, then reduce heat, cover, and cook for 3-4 minutes. Allow to cool for 5 minutes
2. In a food processor, combine all ingredients and blend until creamy. You can add small increments of filtered water if the consistency is too thick for your liking.
3. Store in the fridge for 1 week!