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Avocado and Bio-Bud mung bean hummus

Yields1 Serving

  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

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