The Spiced Mung Bean Dip recipe from Maxwell & Williams was created in collaboration with St. Cloud Eating House.
As we progress into warmer weather we want to hero those fail-safe grazing recipes like this delicious Mung Bean Dip, perfect for sharing with friends, featuring the new spring/summer collections.
This flavour-infused dip was shot using the Maxwell & Williams Caviar range.
In a pot add 200 grams of dried mung beans and cover with cold water. Place onto heat and bring the water to the boil. Lower the heat and leave to simmer slowly for 45 minutes until beans are tender.
Strain beans and transfer into a blender.
Add a 400ml tin of coconut milk, 1 tsp of cumin powder, 1 tsp of curry powder, 1 tsp of paprika and the juice of 1 lemon, blending until smooth.
Season to taste with salt and pepper and garnish with coriander leaves and toasted slivered almonds.
Serve with crunchy fresh bread.