Combine Bio-Bud mung beans, olive oil, tahini, lime juice, and garlic in a food processor and blend until smooth, about 2 minutes.

Season with salt and pepper to taste (I did a scant 1/2 tsp. salt and about 1/8 tsp. pepper), add cumin and avocados and pulse mixture until smooth and creamy, about 1 - 2 minutes longer.

Serve topped with more olive oil and sprinkle with cilantro and red pepper flakes. Serve with Shasha Lavashor Ezekiel toast