Make this creamy hummus with shelled mungbean, and deliver something unique and fun to your guests!
Cooling Mung Bean Hummus | 绿豆鹰嘴豆泥酱
salad / side dishes
8 or more
VEGAN | GLUTEN-FREE
This is an easy-to-make quintessential Middle Eastern dip recipe with TCM benefits. This savory dip is extra smooth in texture and is able to cool summer-heat, aid digestion, ease anxiety, and promote calmness.
Please credit @fiveseasonstcm if you want to repost this recipe.
7 oz of chickpeas, cooked, drained and rinsed 鹰嘴豆
3 oz of shelled mung bean 绿豆
½ tsp baking soda 小苏打
1 lemon, juiced 柠檬汁
2-3 tbsp minced garlic 蒜
3-4 tbsp of tahini 白芝麻酱
3 1/2 fl oz of extra virgin olive oil 橄榄油
Liver Care Culinary TCM Tonic Bag | 安神药膳包
Sea salt, as desired 海盐
Soak shelled mung bean overnight.
Rinse mung bean with cold water before use.
Add Liver Culinary TCM Tonic Bag to the mung beans.
Boil the tonic bag with the beans in water until the beans are soft (about 15 mins on medium-low). *Don’t add too much water.
Remove the tonic bag. Drain the excess water and save it for later.
Drain canned chickpeas and boil with ½ tsp baking soda for about 5 minutes.
Place the cooked mung beans and chickpeas into a blender. Add in tahini, olive oil, garlic, sea salt, olive oil, and lemon juice.
Blend until the mixture matches your desired consistency. Taste and adjust seasoning.
You may add a splash of maple syrup for a sweeter taste.
Garnish hummus with olive oil, tahini (thin it with the saved tonic water), and chopped parsley.
- Good source of fiber and plant protein
- Cools summer heat
- Benefits the spleen and middle burner for better digestion
- Treats summertime fever, thirst, irritability and restlessness
- Calm liver fire