Mung Bean Dip

• 1 1/2 cups / 7 1/2 oz cooked mung beans
• 2 tablespoons lemon juice
• 1/2 cup / 120 ml tahini
• 1 large clove garlic, peeled & smashed
• 1/2 teaspoon fine grain sea salt=
• ~1/3 cup water

To serve (any or all of the following): shallot or olive oil drizzle, fried shallots, minced chives, zaatar, baked pita strips*