I only had a blender so I added a lot more water than is actually necessary. You may want to cut back on the garlic too if you’re not a huge garlic fan. The tahini really makes it creamy and a bit of the olive oil. Try varying it up with sesame oil perhaps.
1 cup raw almonds, Soak 4 hours or overnight
16 ounce sprouted mung beans, (16 oz. once they are sprouted)
3 tablespoon raw tahini
½ lemon, juiced
4 garlic cloves
2 tablespoon cold-pressed olive oil, to taste
sea salt, to taste
coarse black pepper, to taste
filtered water, (To get your food processor going, as needed)
I replicated something similar to what I had in NYC @ Caravan of Dreams one time. Only this one had beans and I don’t believe Caravan’s did. But I only know they had tahini and almond in it and it was so light and fluffy.
This recipe tastes delicious with baby carrots as a snack or could be mixed with a touch more olive oil for a salad dressing. If you make this pretty thick like a pate, you can spread it on flax crackers or instead on nori sheets (as part of a wrap). It is like a veggie dip/ hummus – but the possibilities are endless.
Simply blend/process ingredients. Almonds and bean sprouts first with a touch of the olive oil and tahini. Then add the rest of the ingredients to flavor!