1 cup of mung beans soked overnight
2 cloves of garlic roasted
2 Tbs tahine (sesame seed butter)
2 Tbs olive oil
Cilantro or Parsley
salt & pepper
Boil mung beans in 1.5 cups of water.
Add to a blender the cooked mung beans, tahine, olive oil, cilantro or parsley, a pinch of salt & pepper to make your hummus.
Spread on rice cakes.
Add sprouts on top of hummus.
Drizzle some olive oil, squeeze lemon and add a pinch of salt.