Boil the soaked mung beans for 35 minutes. Drain the beans and rinse with cold water. Pop the beans, garlic, lemon juice, oil, chilli flakes, tahini, sumac, coriander and apple (so basically everything) into a blender or food processor. Start the blender going and slowly add 100ml of water to reach a good consistency. Pop in the salt and pepper in the processor, give it a whiz. (this part can be optional).
Scoop the dip into a bowl, add a drizzle of rapeseed oil and sprinkle some sesame seeds on top and you are ready to rumble!