Vegan Mung Bean Dip

Ooh la la … this vegan Mung bean dip is so tasty and delicious. Have you ever heard of mung beans? Mung beans are small and green and easy to digest. They are also super healthy. You can compare the bean a bit with lentils. Did you know that bean sprouts are made by sprouting mung beans! Mung beans work great in soups, stews and salads, but how about making a delicious dip! You make it in 35 minutes! We love eating this delicious dip with some bread but you can also eat it as a side dish with some rice and salad. We garnish it with some olive oil, shallot and sumac! This dip really is a taste explosion in your mouth! We’d love to hear what you think in the comments below.

Serves: 4-6
Total time: 35 minutes

Ingredients

185 g mung beans
2 tbsp vegan butter
2 tbsp extra virgin olive oil (Plus extra for garnish)
3 cloves garlic
1 tsp cumin powder
4 tomatoes
25 g coriander
75 ml of water
2 tbsp lemon juice
60 g tahin
1 tsp salt
¼ tsp freshly ground black pepper
Shallot, for garnish
Sumac, for garnish

Method

1. Wash the mung beans in cold water. Put a large pan on the stove with plenty of water. Bring to a boil, then add the mung beans. Cook for 25 minutes until the mung beans are soft and slightly cracked. Strain the mung beans and set aside.
2. Heat the vegan butter and olive oil in the pan. Finely chop the garlic and add to the pan along with the cumin powder. Let this fry briefly on low heat.
3. Cut the tomatoes into small cubes and chop the coriander. Add this to the pan along with the cooked mung beans, water, lemon juice, tahin, salt, and freshly ground black pepper. Let everything simmer for 5 minutes. Don’t forget to stir. Serve warm and garnish with some olive oil, thinly sliced shallot and sumac.