Hummus is a Middle Eastern dish generally made with chickpeas along with garlic.Chickpeas are harder to digest and can cause bloating.

We have made this hummus with mung beans because out of all pulses they are the most alkaline, nutritious and easy to digest. We have also omitted garlic as this can cause excess heat in the body. If you like the pungent taste, use a 1/8 tsp of asafoetida powder and fry  in olive oil till light brown and mix with the hummus.

Ingredients

• ½ cup skinned or whole mung dahl ( whole mung dahl has to be soaked overnight)
• 1 ½ cups water
• The greens of 2 spring onions finely chopped or chives for a garnish
• ½ tsp salt
• Juice of one 1-2 limes as per taste
• 1.5 tbsp tahini
• 2 tbsp of olive oil
• Pinch of  black pepper

Method

1. Wash dahl 3 times and then bring to the boil. Once boiling reduce to simmer.
2. If using a pressure cooker, allow 4 whistles. If using an open pan, partially cover and cook until dahl is tender and thick.
3. Place waterless dahl into a blender with tahinini, salt and pepper and lime juice.
4. Blend until a thick smooth consistency is obtained. If water is needed, use excess dahl water or fresh water.
5. Remove and place in a serving container.
6. Mix in olive oil, garnish with finely chopped herbs and drizzle with a little olive oil.