Serves
12
Prep
15
mins
Cooking
30
mins
Mung Bean Dip
Directions
Step 1
Place mung beans in a pot with water, bring to the boil then lower heat and simmer for 20 minutes until beans are soft and cooked through. Drain and set aside, allow to cool for 15 minutes.
Step 2
Add the mung beans to a food processor and pulse for a minute until a fluffy crumb forms. Add lemon juice, lemon zest, tahini, garlic, basil and oil and blend for one minute. Slowly add water to achieve the desired dip consistency.
Step 3
Add salt and pepper and mix for a further 30 seconds. Taste and adjust seasoning to your liking – adding more lemon juice, salt and pepper, if needed.
Step 4
Place dip into a bowl swirling the surface. Drizzle with olive oil, top with basil and serve.
Tips
- Serve this dip with your favourite pita crisps, toasted bread or chopped vegetables (carrots, cucumber, celery).
Ingredients
- 1 cup McKenzie's Australian Mung Beans
- 6 cups water
- Juice of one lemon
- Zest of one lemon
- 1/2 cup tahini
- 2 large clove garlic, finely chopped
- 1/2 bunch basil leaves
- 1 tbs olive oil
- 1/4 cup water
- 1 tsp McKenzie's Australian Natural Sea Salt Large Grinder
- 1 tsp McKenzie's Whole Black Peppercorn Large Grinder
- Drizzle of olive oil
- Sprig of basil leaves
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