MUNGO Hummus
9. October 2014
Do you like Arabic cuisine? So you have to try hummus, which this time is not from chickpeas, but from cooked mungo beans. Otherwise, if you do not have the experience of classic hummus, you can basically do the same, just use a boiled chickpeas.
And here you will find little about mung beans in general.
And here you can buy beans at the kitchenetteshop along with other germination aids or other seeds.
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Postup
1.
Put the beans in the pot together with three times the water. So, for 1/2 cup of bean, count 1 and 1/2 cup of water. Add a pinch of salt and bring to boil. Let the cuff be gently pulled and after 20 minutes (almost) all water should be absorbed and the beans soft. On this recipe, you can put boiled mung beans and drain to get rid of excess water.
Cook the boiled and cooled mongo beans in a food processor or a powerful blender, just a knife robot, along with lemon juice, tahini, garlic, a pinch of salt, and mix into the finest cream.
Cook the boiled and cooled mongo beans in a food processor or a powerful blender, just a knife robot, along with lemon juice, tahini, garlic, a pinch of salt, and mix into the finest cream.
2.
Hummus served with extra virgin olive oil and decorate for example nuts, edible flowers, freshly ground pepper, ground sweet pepper, fried onion, chopped fresh parsley. Add pita bread, toasted pita bread, or other alternative as a supplement. Because our house was still doing and testing for domestic wheat tortillas, corn tortillas, tacos, and so on, I served with a tortilla toast.
