An explosion of flavours and goodness comes together in Khyati’s Mung Dip. Kindly shared with us by Khyati’s Kitchen.
200g Mung beans, soaked overnight or 8 hours
Lemon juice from one whole lemon
2 tsp Mellow Yellow Rapeseed Oil
4 tbsp tahini
2 tsp chilli flakes
2 tsp sumac
4 cloves garlic
1 cooking apple, peeled & chopped into quarters
A handful of coriander
Salt and pepper for seasoning
Boil the soaked mung beans for 35 minutes. Drain the beans and rinse with cold water. Pop the beans, garlic, lemon juice, oil, chilli flakes, tahini, sumac, coriander and apple (so basically everything) into a blender or food processor. Start the blender going and slowly add 100ml of water to reach a good consistency. Pop in the salt and pepper in the processor, give it a whiz. (this part can be optional).
Scoop the dip into a bowl, add a drizzle of rapeseed oil and sprinkle some sesame seeds on top and you are ready to rumble!