2 T dried parsley 1/8 tsp garlic powder 1/4 tsp ground coriander 1/2 tsp salt
Place the beans in a food processor fitted with a metal blade and process until they are smooth. Add beans until you have 2 cups of smooth bean paste.
Add the tahini and lemon juice, then blend this mixture into a smooth paste.
Add the remaining ingredients and blend thoroughly.
You can add 1 or 2 tsp of olive oil or broth from cooked beans if bean dip is too stiff.
This is a very smooth beandip, comparable to a sour cream dip in consistency, which also words as a sandwich spreador a sauce for baked tofu or eggplant. Yellow Mung Dal or Moong Dahl can be found atIndian, Pakistani, or Asian stores. My package says each serving of these peeled and splitmung beans has 28 grams of protein!