What are mung beans? They are jammed packed with vitamins and mineral. The beans are present in many Asian and Indian dishes. They are also said help with cooling the body, reduce acne and be detoxifying. They are excellent in this dip. That, I know.
I baked lavash to make lavash chips. Baked meaning, pulled the lavash from a package that someone else baked that I had in my freezer and put it in the oven. Baking from scratch is an option too, of course. If you are skipping the bread, see my post No Chips? No Problem. Parmigiana-Reggiano Crisps for the recipe. Both are excellent with this dip. Celery is another (healthier?) choice to consider. Don’t forget about this dip next sandwich day either. This will make an excellent sandwich spread for that toasted whole grain alpalpha sprout avocado sandwich (with or without bacon). Maybe add a tomato from your garden. I had trouble not eating the dip from the blending machine after the blending and before the bowl. So, there’s that option. One less dish to wash?
Recipe courtesy of bobsredmill.com Thank you!
- ½ cup Mung beans sorted and rinsed
- 2 cups Water
- ½ cup Tahini
- 1 Tbsp Lemon Juice
- ½ tsp Garlic minced (about 1 clove)
- ½ tsp Salt
- Combine beans and water in a small pot. Cover and bring to a boil; reduce heat and simmer until beans are very soft, about 30 minutes. Drain, reserving cooking liquid.
- In a food processor, combine cooked mung beans with remaining ingredients and puree until smooth. Adjust consistency with reserved cooking liquid.
- Serve with warm pitas, chips or fresh vegetables.
Until Next Time…