Mung Bean and Walnut Houmous

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Lately I have been very restless.  I want to go do something exciting and adventurous.  Go on a road trip, perhaps?  To somewhere not terribly famous, but quaint and rustic and charming and just plum-dandy wonderful!

It’s actually very strange for me to want to go on a road trip.  I tend to not feel so great about an hour into them.

Well, maybe just a short little road trip.  With plenty of air conditioning to beat the heat.

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Since a road trip isn’t in my future, however, I’ll just content myself to make some travel-friendly food.  Like this houmous.

This houmous is mind-blowing delicious.  Nutty, smooth, tangy, and zesty all in one bite.  It’s quite exceptional really.

Oh, darling, let’s be adventurers.

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As a side note, the nail polish I’m wearing is Moonraker from OPI’s 2012 James Bond collection.

MUNG BEAN AND WALNUT HOUMOUS

A delightful, lavender/grey-coloured houmous that was inspired by Heidi Swanson, http://www.101cookbooks.com/archives/mung-bean-hummus-recipe.html.  This recipe is not only good for a delightful road trip but also an afternoon picnic, or just because!

  • 65 grams / heaping 1/2 cup toasted and cooled walnut halves
  • 245 grams / 1 1/2 cups cooked, whole, green mung beans
  • 2 tablespoons lemon juice
  • 1 large clove garlic, peeled and smashed
  • 1/2 teaspoon fine grain sea salt
  • ~1/3 cup water
  • to garnish and serve: thinly sliced chives, chopped parsley, chopped cilantro, roughly chopped kalamata olives, toasted and chopped walnuts, a drizzling of very good olive oil, pitas or some other flatbread, or crudités.

In the bowl of your food processor, grind the toasted walnut halves until they form a paste (like making nut butter).  Scrape out the walnut butter and set aside.  Dump in your mung beans and grind them until they develop a fine and fluffy crumb.  This will probably take a minute or so; just go for it!  Scrape the bean paste from the sides of the bowl and dump in your walnut butter, lemon juice, garlic clove, and salt.  Grind until a thick paste forms.  Start adding water, a splash at a time, until a creamy and aerated houmous forms.  Garnish with any of the above ingredients, and serve with flatbreads or crudités.

Makes about 310 grams

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