Mung Bean Hommus

Mung Bean Sprouts

Mung Beans are a member of the legume family of plants ,which amongst other things, have the unique capacity to fix atmospheric nitrogen by the nodules on their roots which harbour ( in a symbiotic manner ) nitrogen fixing bacteria.
In the Indian Ayurveda approach to health,Mung Beans are one of the most cherished foods as it is believed they balance all three doshas.


The consumption of 4 or more servings/week of beans,decreased heart disease by 22% according to a US study of nearly 10,000 people.


Unlike most beans,mung beans contain very few oligosaccharides,the sugars responsible for flatulence.This unique biochemistry makes mungbeans suitable for children and anyone suffering from delicate digestive systems.
The amazing biochemical process of sprouting transforms this seed with already a number of significant health benefits into a superfood.
Most people are aware of the mung bean sprouts, where the seed has germinated and is several times bigger than it's original size and the white radicle or root has emerged.It is often eaten in this form as a snack.At this stage the mung bean still resembles a pea in shape.The sprouting biochemistry has made available minerals,enzymes and Vitamins, in a form easily assimilated into the body.
The sprouting process makes Vitamin C available which is not found in the seed.
So if you are looking for a
vegetarian source of protein (around 23%)
dietary way of increasing your chances of living longer


superfood suitable for delicate digestive systems
way to decrease in your chances of suffering heart disease and colon cancer
then mung bean sprout consumption bears serious consideration.


I decided to make a mung bean hommus with all my mung beans!!
In the blender I put 400g of mung beans, a clove or 2 of garlic,(depending on your taste) a heaped tablespoon of tahini, lemon juice, chilli powder.

The photo below is of the before mung bean, the hommus and then finished snack...

Although I just used tomato- you can put whatever you desire! 

Avocado, capsicum, olives.