Mung Bean & Lime Hummus

If you struggle to find chickpeas in the supermarkets in China, try making hummus with the delicious mung bean, a type of green soya bean. It works just as well and takes advantage of the local healthy ingredients. Mung bean are an excellent source of vegan protein and also feature in the Indian vegan dish/cleanse Kitchari. This recipe serves 2.

Cooked mung beans, 150g 
Limes, juiced,
Garlic cloves, roasted, 2
Tahini paste, 2 tbsp 
Ground cumin, 1 tbsp 
Sea salt, to taste
Ground pepper, to taste 
Extra-virgin olive oil, a few drizzles 

Preparation Time
10 minutes

1. Add all ingredients to a blender (set aside 2 tbsp of mung beans for garnishing later).
2. Whilst slowly and continuously adding the olive oil, blend all ingredients together for a few minutes until smooth.
3. Drizzle with plenty of olive oil, season and garnish. Serve with vegetable crudités, vegetable crackers, toasted seeded bread or anything else you like.

By Dr. Gabriella F. Buttarazzi (Uma Shakti Devi)

| Founder and Director of Education of ' The Art of Integral Being' | Teacher Trainer on the '500-hour Integral Yogic Studies' Teacher Training Programme |

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