Versatile Mung Bean Dip
2 cups cooked split mung beans
1/4 cup tahini
4 tablespoons lemon juice
1 tablespoon * Braggs seasoning (or soya sauce if you prefer)
2 heaping tablespoons dried parsley flakes
1 teaspoon coriander powder
2 cloves garlic
2 teaspoons apple cider vinegar
soy milk or H2O to help liquefy
pepper and chili powder to season
1.) Dump first 4 ingredients into blender or food processor and puree until smooth.
2.) Add the next 4 ingredients and process again, adding soy milk or water as needed to help the blending process (or to your preferred thickness/ thinness-- I like it quite smooth and creamy).
3.) Add pepper and chili powder to taste and enjoy with crackers, veggies, you name it!
This recipe can really be played around with- adding different spices, different beans, etc. I just had some as a snack spread onto sesame crackers with freshly sprouted lentils and sliced tomato!
Note: * I suppose the Braggs can be omitted but I add it for the saltiness factor. If you're really concerned about sodium intake then you might want to leave it out.
SO HOW'D IT GO?
I didn't have all the ingredients but this was still good! A lot like hummus actually... so people who like hummus should like this! ;)b
Thanks a million for giving something to do with the mung beans that I just cooked as an experiment! This dip tastes fantastic warm, but I want to let it cool down and see how it is then too.
Cheers for the recipe! It's a wonder this hasn't been reviewed yet!