Ingredients:

2 cups of cooked mung beans

2 carrots (grated)

2 green onions (chopped fine)

2 cloves of garlic (grated)

1/2 tsp ground fennel

1/2 cup pickled vegetables (chopped)

1/2 cup fresh dill (minced) - 1/4 cup dill (dried)

1/2 tsp sea vegetable powder or small pinch of sea salt

Juice of one lemon

Zest of one lemon

2 Tbsp flaxseed oil

2 Tbsp extra virgin olive oil

Cayenne pepper to taste

Mix all ingredients in a large bowl and combine well. Transfer to a flat plate and serve at room temperature. You may also substitute with organic canned beans of your choice (white beans or lima beans go very well with this recipe). 

Recipe by Nida Mansour