I’m a huge hummus lover, but I felt I needed something different.
I wanted to experiment, to expand my hummus-horizon. I also didn’t have any chickpeas at home, but lets just pretend it’s my adventurous side that led to this, mmmkay?
I love to have it with raw snow peas, chopped carrots, and raw flax crackers. You can also use as a spread to make a delicious sandwich!
This hummus is super creamy, without having to peel like I sometimes do with chickpeas. All because of a delicious little thing called a mung bean.
I do love the taste of mung beans on their own, and when combined with the tahini and lemon juice it just becomes so so delicious.
Actually, there was a time and space where I thought I didn’t like tahini. I bought this jar of hulled tahini, and when I tried it it tasted horrible. I’d drizzled it over my buckwheat pasta already, and had to throw the whole thing out. It was sad. Turns out, it wasn’t the tahini flavour that was the problem, but that tahini jar had probably gone rancid. It was disgusting.
And for months I lived thinking I hated the stuff, until I tried it at a restaurant and low and behold, I’m now seriously addicted to the stuff. So if you think you’re a tahini hater, I’d definitely recommend giving it another go.