Hummus is a Mediterranean dish typically made from garbanzo beas (or chick peas). Here I substituted them with mung beans, a tiny dark green bean that was shown to reduce side effects in cancer patients undergoing radiation. In this study patients received a cup of mung bean soup a day while undergoing treatments and, over a 6 week period, reported less weight loss and better blood work results, retained their appetite and slept well. (Hein et al., 2002) Adapted from Radiation Therapy by Nutritional Solutions
Mung Bean Hummus
Author: Kirstin Nussgruber
Recipe type: Snack
Ingredients
- 3 cups mung beans, pre-soaked and cooked
- 1 cup almond or hemp milk
- 2 TBSP Tahini
- 4 TBSP Extra Virgin olive oil
- 2 TBSP Tamari soy sauce or Coconut Aminos (liquid spice similar to soy sauce)
- 2 TBSO lemon juice
- ½ tsp cumin
- 1 TBSP chili powder
- sea salt and freshly ground black pepper to taste
Instructions
- Purée in a blender or food processor until smooth and creamy. Serve with cut up veggies or crackers (whole grain, high fiber), or spread on sandwiches.
