May 15, 2017
Hummus is such a versatile dish that is super tasty and nourishing. It can be eaten as a protein-rich dip with raw veggies, spread on a slice of sprouted bread or (my latest creation) wrapped in nori with some avacado, red pepper and cilantro…the options are endless! There are also many great variations you can do to hummus to get a variety of nutrients and flavor. I have become a big fan of mung bean hummus blended with a handful of fresh green herbs, which is visually very pretty and absolutely delicious.
Mung beans are a high source of absorbable protein at 14 grams per cup. They have fewer anti-nutrients than most other beans and once soaked for 8 hours and then sprouted (mine sprouted after only one hour), they are one of the easiest beans to digest. Their high fiber content, at 15 grams per cup, further helps with detoxification.
This beautiful legume is a good source of B vitamins, particuarly B1, B5 and B6, and the minerals zinc, manganese, magnesium and especially folate, at 100% of RDA.
The high concentration of peptides (protein molecules) found in mung beans helps keep arteries clear, decreases constricting blood vessels and improves circulation, which stabilizes blood pressure and inhibits LDL (bad) cholesterol oxidation. Finally, this antioxidant is a rich source of flavonoids which decreases oxidative stress.
So, wait no longer and pull out your blender or food processor to whip up a batch of this delicious…
Mung Bean Hummus
Ingredients
- 3 cups cooked mung beans (soaked and sprouted)
- 1 Tablespoon tahini
- juice of half a large lemon
- 1 teaspoon apple cider vinegar
- 1 teaspoon salt
- dash of cayenne
- handful of cilantro, parsley or basil
Blend all the ingredients and add filtered water as necessary to get desired consistency. I like a very thick hummus and usually don’t need to add any water.
I think you will be pleasantly surprised with the beauty and taste of this version of hummus!
Enjoy!
Kim
