Mung beans are bit of a vegetarian cliché, along with hemp sandals and people knitting their own muesli. As such I’ve always kind of avoided them. When my cupboard already contains chickpeas, red lentils, green lentils, puy lentils, haricot beans, cannellini beans, butter beans, black beans, black-eye beans, borlotti beans, kidney beans and an undoubtedly very annoyed partridge in a pear-tree, mung beans have seemed an unnecessary addition. Plus, they don’t seem to be available canned which means the extra work and energy cost of soaking and boiling. But the below recipe convinced me to give it a go….
Mung beans, soaked and boiled as per packet instructions
Rinse the boiled beans thoroughly, then turn into a paste with a blender or masher
Mix in the lemon juice, salt, garlic, tahini and a dash of olive oil
Transfer to a serving bowl, make a small indentation in the surface in the middle
Pour olive oil into the indentation, sprinkle the surface with basil
Serve with crispbreads or carrot sticks