Mung Bean Hummus

An alternative to chickpea hummus for those who are sensitive to chickpeas or looking for something a little different!

ingredients 1 1/2 cups cooked mung beans Juice from half a lemon 1/2 cup tahini paste 1 large clove garlic 1/2 teaspoon salt 1/3 cup water (approx.) A good drizzle of olive oil zaatar to top

method Cook the mung beans first. I prefer to soak them first, for at least 8 hours or overnight, well covered with fresh water and a splash of apple cider vinegar. The cooking time will depend on how long you have soaked them for. Put them in a saucepan with at least 2 inches of water on top. Bring to the boil and skim off any scum that floats to the surface. Reduce to a simmer and cook until soft when mashed with a fork. Add more water if needed.

Allow the mung beans to cool and add to a food processor blitzing well until quite smooth. Scrape down the sides and add all ingredients except oil and water. Process again, scraping down the sides once or twice more. Slowly start adding the water until you reach a desirable consistency. Top with olive oil and zaatar. Serve with just about anything!