Mung Bean Hummus with Sprouted Wholegrain Tortilla Chips

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On a recent trip to Whole Foods, I decided to try to a new legume, one I had never purchased before. Behold the mug bean! Tiny little green ovals not unlike a tic-tac. I did some poking around on the web and found out that mung beans were considered healing in some cultures, and very prominent in Indian and Chinese cooking and an extremely nutrient dense legume. I also discovered that a popular way to eat them was in dip form. Below is my take on a mung bean hummus recipe that was super easy to make and very tasty with tortilla chips made from Ezekiel Wraps.

Ingredients:

2 cups cooked mung beans (or sprouted)

2 tbsp tahini

1 large clove of garlic, minced

1 inch of ginger, minced

juice of 1 lemon

2 tbsp olive + more for blending

2 tbsp fresh herbs (I used english mint and lemon basil)

1 teaspoon sea salt

fresh cracked pepper, to taste

water, for blending

4 sprouted grain tortillas

Coconut oil

sea salt

Method:

Blend above ingredients until you get the consistency you like. Add more water for extra creamy, less for more chunky.

Preheat the oven to 400F. Stack the tortillas and cut them into 8 pieces each. Rub them with a bit of coconut oil and sprinkle with salt. Lay them out in a single layer on a baking sheet (or two) and place in the oven. After 5 minutes, give them a check and flip. Bake for 1-2 more minutes – be careful not to burn! They crisp up fast.

Enjoy!

~The Vegan Project

 

 

 

Comments

  1. I have to say I love the idea of mung bean hummus! Could you please tell me if the 2 cups of mung beans is before or after cooking?

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