2020-08-13 / test@t

Mashus, mung bean hummus with sunflower and parsley

Hummus is traditionally prepared only from chickpeas. We have "paraphrased" this popular mid-Eastern appetizer with golden mung bean, parsley and sunflower seeds. The result is a spread with a new taste - mashus.

Ingredients

300 g mung bean (aka golden beans or mung beans)
100 g unroasted sunflower seeds
1 large bunch of parsley
2-3 cloves of garlic
unrefined sunflower oil
salt, lemon juice
zest of 1 lemon
any sprouts
bread with sunflower seeds for serving

STEP-BY-STEP COOKING RECIPE

Step 1

Rinse the mung bean thoroughly with lukewarm water. Transfer to a saucepan, pour 2 liters of cold filtered or bottled water, bring to a boil, cook until soft, about 45 minutes.

Step 2

While the mung bean is cooking, chop the parsley along with the stalks and the peeled garlic. Place in a hand blender glass and add salt and a couple of tablespoons of lemon juice. Grind with a blender into a paste.

Step 3

Fry the seeds in a dry skillet over medium heat, shaking occasionally, for 3-4 minutes. Cool and grind into powder in a combine or coffee grinder in pulsation mode (if you turn on the engine for a long time, oil will come out of the seeds).

Step 4

Throw the mash on a sieve, save the broth. Whisk the mung bean with an immersion blender, adding the broth. Mix with seed powder and green parsley mixture until smooth. Season with sunflower oil, salt and lemon juice. Let it brew for 2 hours at room temperature or 6-8 hours in the refrigerator and serve, sprinkled with zest and sprouts, with bread and seeds.

Preparation time

Cooking time

Servings

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