This recipe has been a staple in my fridge for a month. I keep making it with the beets I pickled in September. In the rush up to the holidays it was probably the one truly healthy addition to my grab and go diet.
Okay, you may be put off by the idea of beets and mung beans, but if you like hummus it is worth of a try. Mung beans are full of potassium, magnesium, folate, fiber, and vitamin B6, which are nutrients that help us combat stress and soothe tired bodies. In addition to what mung beans bring to the table, beets also contain phosphorus, iron; vitamins A, B & C; beta-carotene, beta-cyanine; folic acid. While the Ancient Romans swore by their amorous overtures, today's nutritionists tout their ability to cleans the liver and blood, boost mental health and revive your energy.
- 1 1/2 cups cooked mung beans
- 2 tbsp lemon juice
1/2 cup tahini paste
1 large clove garlic, peeled & smashed
- 1 tsp Fish Sauce or sea salt
1/3 cup water, more if needed
- 1 tsp Lemon Ginger Curry or Herbs de Provence
- 1 tsp White Pepper
- 1 cup pickled beets, chopped or torn
- 2 tbsp beet juice, from the pickle
Blend or grind mung beans until they are fine crumbs crumb. Scrape the bean paste from the corners once or twice, add the lemon juice, tahini, garlic, and Fish Sauce. Blend again, another minute or so. Make sure the beans do not form a dough ball inside the processor. If they do break apart and start adding the water a splash at a time. Blend until it is aerated and creamy. Add the spices, beets and beat juice. Blend until the consistency is to your liking. Some times I like it a bit chunky.
More healty recipes to dip into: