12 oz blanched Bio-Bud mung beans washed and fully drained
2 medium ripe avocados, cored and peeled4
4 tbsp olive oil, plus more for serving if desired
2 tbsp tahini
1 fresh lime juiced
1 clove garlic, peeled
½ tsp Himalayan salt
½ tsp freshly ground black pepper
½ tsp freshly ground cumin
3 tbsp finely chopped cilantro leaves
Red pepper flakes to taste
1
1 Combine Bio-Bud mung beans, olive oil, tahini, lime juice, and garlic in a food processor and blend until smooth, about 2 minutes. 2 Season with salt and pepper to taste (I did a scant 1/2 tsp. salt and about 1/8 tsp. pepper), add cumin and avocados and pulse mixture until smooth and creamy, about 1 - 2 minutes longer. 3 Serve topped with more olive oil and sprinkle with cilantro and red pepper flakes. Serve with Shasha Lavashor Ezekiel toast
Ingredients
12 oz blanched Bio-Bud mung beans washed and fully drained
2 medium ripe avocados, cored and peeled4
4 tbsp olive oil, plus more for serving if desired
2 tbsp tahini
1 fresh lime juiced
1 clove garlic, peeled
½ tsp Himalayan salt
½ tsp freshly ground black pepper
½ tsp freshly ground cumin
3 tbsp finely chopped cilantro leaves
Red pepper flakes to taste
