Mung Bean Hummus

A fabulous recipe that was made in the Vegan Chef Training last week.

Firstly apologies for lack of substack newsletters, I have been fully immersed in facilitating the vegan chef training. Seven incredible people have come together to learn to be vegan chefs.

Did you know still today in 2023 there is no official government backed vegan chef training accredited course anywhere.

In 2015 I created a course that would help people who didn’t want to cut up animals in order to pursue their passion of vegan cooking.

This is the 9th time I have facilitated the training and I am so proud that seven more people will be out there in the world sharing their talents and passion for kind food.

Here are some photos the first two days of this week of the vegan chef training. I will share more photos in the upcoming weeks.

Below try out the yummy mung bean hummus recipe that we developed in module 5 of the training.

Mung Bean Hummus with Preserved Lemon

2 cups cooked mung beans (check out my youtube video on how to cook legumes)

2 cloves cooked garlic (i boil the garlic in its skin for 5 to 10 minutes- you could even pop it in with the mung beans when you are cooking them

1/3 cup tahini

1 tsp ground cumin (optional)

3 -4 tbsp lemon juice

3 tbsp finely chopped preserved lemon

salt to taste - start with 1/2 tsp and then work up from there

Garnish

olive oil to drizzle on the top

finely sliced preserved lemon

2 tbsp roughly chopped coriander (optional)

Place the mung beans with the garlic in a food processor and process until broken up.

Add the tahini, cumin, lemon juice, 1/2 tsp salt and preserved lemon and process until combined.

Check for salt adding more if it needs it. You may also need to add a small splash of water if the hummus is too thick.

Garnish with a drizzle of olive oil, the finely sliced preserved lemon and coriander.

Enjoy your cooking everyone and remember I have a stack more recipes over on my website. And i’d love you to sign up to my weekly newsletter.