Mung Bean Hummus

I grew up with mung beans being something sweet.  Mashed with lots of sugar and fat as a filling in pastries or powdered down and turned into cakes, they're very popular in China.  Oh and mung bean popsicles are fantastic.  I realized, however, that it is unfortunately only an acquired taste.  See, I love sharing food.  I love introducing people to foods they've never had before and sharing everything that's on my plate.  So when foreign friends come to visit in China, I make them try all sorts of weird and wonderful things and I've learned that mung bean popsicles are not well-received by everyone.  What a shame. 

Anyway.  This morning I was going to make some mung bean porridge but then an imaginary light bulb lit up on my head and hummus sprang to my hungry mind.  As you can see, this is a bit thick.  This is eat-with-spoon-hummus.  I had made bread yesterday and it would've been lovely to have some beautiful hummus generously slathered on top of some good bread but mine was absolutely rubbish.  I've like cut it up and toasted them in the oven to eat as snack croutons (#nowaste) but yea, unadulterated disappointment.  So I needed hummus to just eat by the spoon.

Sorry, this recipe is..well, all the ingredients are "to taste".

Ingredients
1 cup cooked mung beans (no need to soak, just cook in cold water, bring to boil and simmer for 20-30 min) + some cooking liquid
1 garlic clove, roughly chopped
olive oil
yogurt (optional)
lemon juice
lemon zest

Method
Put everything in a food processor and blitz, adjusting quantities to taste and to your desired consistency.