Sometimes, when a girl is trying to find a new job (while still working her stupid busy job), buy an apartment, and help plan her best friend’s wedding, she doesn’t have time to conceptualize, experiment, and taste test a recipe. Sometimes, her brain is so overwhelmed that even the thought of figuring out what to do with four bulging heads of roasted spring garlic is just too much to do. None the less, said girl still has to eat. Thankfully, the food blogosphere is one of the best places to divine inspiration and an even better place to grab quick and tasty recipes from blogs that are run by women just like me (aka the do-too-much-never-have-enough-time-in-the-day type) so that is just what I did. Enter the beautifully photographed, extremely well written, and amazingly inspiration recipe blog, 101 Cookbooks, and her lovely Mung Bean Hummus Recipe.
It just so happens that I keep tahini, mung beans and lemons on hand at all times (who doesn’t?), and since I was still overwhelmed with bulbs of sweet and savory slow roasted garlic this recipe seemed to be a multi-tasking blog cheat (fast easy dinner for days with beautiful blog potential, while using up a full head of the aforementioned garlic).
I am so obsessed with this mung bean hummus that it may replace my typical chi-chi bean recipe, and, now that I’ve got my preferred proportions, I’m going to start working in herbs, olives, and whatever other fun veggies my CSA delivers to my door (beet mung bean hummus, anyone? I kid!)
1 1/2 cups cooked mung beans
1/2 cup tahini
Juice of 2 lemons
Salt & pepper to taste
Pinch crushed red pepper flakes
One head of slow roasted young garlic
Up to 1/3 cup of water (added in 1tbs increments)
Using a ratio of 2 parts water to 1 part beans, cook mung beans until tender. If you cook dried beans as well as I do (note extreme sarcasm here) then your beans will come out cooked but broken, which is fine, because we are going to be pulverizing them anyway.
Once the mung bean mixture seems reasonable well incorporated, add garlic cloves and grind until the mixture become a mostly mealy paste. With the food processor still going, add water, 1 tbs at a time, until it achieved desired consistency. Add crushed red pepper, salt, and pepper to taste.
Garnish with extra virgin olive oil and herbs. Sever with crackers, veggies, or spread on a sandwich as a substitute for mayonnaise. It’s so good!