Mung Bean Dip (Hummus) / Trempette

Mung Bean Dip (Hummus) / Trempette

Inspired by hummus, this recipe is not made with chickpea puree but rather with mung bean puree. In fact, any legume can replace chickpea. Therefore, we can simply no longer call our dip “hummus”. Why? Because the term “hummus” means “chickpea” in Arabic!

But you understand, I was inspired by the same recipe but simply changed the chickpea by the mung bean. So if you don’t have mung on hand but let’s say white beans … well you will get an equally excellent dip.

Benefits of legumes

Mung beans, like most legumes, are rich in nutrients for our health such as fiber, carbohydrates and antioxidants. They also contain important minerals such as iron, zinc, copper and potassium. The mung bean is particularly rich in folate or vitamin B9. In addition, legumes are not expensive at all. It’s great to have in your pantry during this time of confinement. Dry food is a durable and economical commodity.

Mung bean dip

To make this recipe, you need …
  •     250ml mung beans, cooked and drained (keep some of the cooking or canned water)
  •     30ml sesame puree or tahini
  •     15 to 30 ml olive oil
  •     15ml lemon juice
  •     1 clove of garlic
  •     3 ml cumin powder
  •     3 ml salt
Cooking method
  1.     Put all the ingredients in a food processor except the olive oil. Pulse to obtain a homogeneous puree. Add the olive oil in a drizzle.
  2.     If the dip is too dry, add a little cooking water and / or olive oil.
  3.     Serve with raw vegetables and pita breads

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