Best Mung Bean Hummus Recipes

Mung Bean Hummus image

Provided by rpgaymer

Categories Beans

Time 10m

Yield 8-12 serving(s)

Number Of Ingredients 9

Steps:

Add the mung beans to a food processor and pulse until a fine, fluffy crumb develops, about one minute.
Scrape the bean paste from the corners, then add the lemon juice, tahini, garlic, spices and salt. Blend again, for another minute.
Start adding the water one bit at a time. Blend until the hummus is smooth, light and creamy.
Taste, and adjust to your liking - adding more lemon juice, spices or salt, if needed.

Nutrition Facts : Calories 220.5, Fat 7.9, SaturatedFat 1.1, Sodium 317.1, Carbohydrate 27.5, Fiber 8.6, Sugar 0.1, Protein 12.5

Hazelnut Dukkah Mung Bean Hummus image

Number Of Ingredients 9

1 RawSpiceBar's Dukkah Spices
1 1/2 ups / 250g cooked mung beans*
1/4 cup / 60ml tahini
1 garlic clove
1 tablespoon fresh lemon juice
1 tablespoon hazelnut dukkah, plus more for sprinkling**
4 tablespoons water, reserved from mung beans if cooked
1 Salt + pepper to taste
1 Extra virgin olive oil, for drizzling

Steps:

1. Place the mung beans in a food processor and blend until they break down almost into a fluffy flour. You might need to stop and scrape the sides a few times for this. 2. Add the rest of the ingredients, and blend on high until thick and creamy. Add in the water if it's not thinning down, but add one tablespoon at a time so it doesn't become too runny. Don't rush it, scrape the sides as you go and be patient!

Mung Bean Hummus Recipe - (4.1/5) image

Provided by á-29897

Number Of Ingredients 7

1 1/2 cups / 7 1/2 oz cooked mung beans
2 tablespoons lemon juice
1/2 cup / 120 ml tahini paste
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, bakes pita strips*

Steps:

Start by adding the mung beans to a food processor and pulse until a fine, fluffy crumb develops, really go for it - at least a minute. Scrape the bean paste from the corners once or twice, then add the lemon juice, tahini, garlic, and sea salt. Blend again, another minute or so. Don't skimp on the blending time, but stop if the beans form a dough ball inside the processor. At this point start adding the water a splash at a time. Blend, blend, blend until the hummus is smooth and light, aerated and creamy. Taste, and adjust to your liking - adding more lemon juice or salt, if needed. Serve with as many of the following as you like: shallot, lemon, or olive oil, fried shallots, chives, and/or zaatar. It's great with toasted whole wheat pita or naan chips.* Makes about 2 cups. *Cut (or tear) whole wheat pita bread (or naan bread) into strips, wedges, or chunks. Toss well with a few glugs of olive oil and a sprinkling of salt. Arrnage in a single layer on a baking sheet and bake at 350F until deeply golden, tossing once or twice along the way. Prep time: 8 min