Spirulina and Jalapeno Mung Bean Dip

weightloss snack


1 1/2 cups Mung Beans, cooked 

1/4 cup Tahini

2 tablespoons Lemon juice

1 tablespoon Lime juice

1 Jalapeno, roughly chopped (Only use 1/2 if you want your dip more mild)

2 tablespoons Extra Virgin Olive Oil, plus more for garnish

1 teaspoon Spirulina

1 teaspoon Sea Salt, plus more for garnish


Combine all ingredients in a food processor.  Pulse until completely smooth. If dip is too dry, thin with 1 tablespoon water at a time. Place dip in a serving bowl, drizzle with olive oil and sea salt for garnish.  Serve with fresh broccoli.