Mung Bean Hummus Recipe
To get the smoothest, creamiest hummus using chickpeas, you have to peel them. For creamy hummus, without the extra effort, I use mung beans instead. They work beautifully. Top the hummus with shallot oil, fresh chives, and za'atar.
The scene at my kitchen table was this: me, my pal (the lovely Tina Dang), 1:30 in the afternoon, mid-week, a tangle of just-baked whole wheat pita strips, and a bowl of mung bean hummus. Sounds strange, I know. Mung beans. For hummus. But they're one of my very favorite ingredients. And they were there, already cooked, in the refrigerator. So I made a quick snack for us - the smoothest, creamiest hummus I've made to date - from mung beans. No joke, consider shelving your chickpeas. Topped with shallot oil (leftover from this), and the resulting crispy shallot bits, fresh chives, and za'atar. So good.
Leftovers were great spread on thinly toasted bread, topped with ripe avocado (and more za'atar). And with the last of it, I thickened it up with some crumbs and a bit of egg, then shaped it into little patties. Good for pan-frying. Hope you enjoy this twist as much as I did. Look for mung beans (tiny, bright green) in the dried food bins of natural food markets, Whole Foods, and the like. Also, just a heads up, I included this recipe in my list of best bean recipes, so be sure to browse it if you're looking for more bean-centric inspiration!
Mung Bean Hummus
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*
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 minutes
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Another exciting recipe to try, thank you! I can't wait to try this one. We love mung beans and hummus. However, I only ever purchased fresh mung beans. Is that what you cooked? Do you steam them or boil them?
HS: Hi Shauna, I boil them, covered by about an inch or so of water. If they don't absorb all the water, drain it off. Alternately, if you need to add a bit more water later in the process, do so. Simmer until tender but not falling apart - 25-30 minutes. They're such a great ingredient!
Love the look and sound of this (as well as the stunning bowl). I am all for making hummus with different legumes. I noticed you used water to mix your hummus - something I have been doing for years because it produces the lightest and smoothest hummus ever just like the tubs you can buy in delis (only better because it is homemade)! Had never seen it as part of a recipe though before your post! And yes to the za'tar, just recently stocked up on this as well and it's currently being scattered on top of homemade flatbread that's been drizzled with olive oil, grilled watermelon and feta salads and fresh tomatoes. Yum!
I'm fascinated. Going after the mung bean for my next batch of hummus, then. Thank you again, Heidi!
I've gotten my favourite hummus-esque recipe from you (hummus en fuego which I've made countless times to rave reviews) and am very intrigued by this one. Cannot wait to try it!
What a lovely idea - I must try this. Incidentally, from making my latest batch of hummus, which I did yesterday, I have discovered that if you use toasted sesame oil instead of, or as well as, olive oil, it is even more delicious than usual! Try it.
and why not? white beans make a fantastic dip, blitzed with rosemary and garlic-spiked olive oil. and to think i've been using mung beans only as pie weights, all these years... (well, and as sprouts. doh. it's time.)
We just ran out of chickpea hummus and I forgot to soak more chickpeas last night. This is DEFINITELY on today's menu. It looks simply divine!
Mung beans in hummus...so clever! I was going to try this today but apparently I have to soak them overnight. Definitely tomorrow!
HS: Hi Alicia - you can soak mung beans before cooking them, but you don't have to.
I like to experiment with different shades of hummus but it never occurred to me to use mung beans. Can't wait to try this!
What's the rationale behind letting them cool? For chickpea hummus it helps if the chickpeas are hot for a super smooth result. If I were super impatient (ok, I *am* super impatient), could I just blend em right after cooking?
HS: Hi Zo - I just started with cold mung beans here - you're absolutely right, either way is fine. Will update.
great recipe, just made ordinary but 5:2 fast diet hummus yesterday and now i've got another to try, thanks!
I never would have thought of using mung beans - what a great idea.
Heidi, it never occurred to me to use MUNG BEANS for hummus! I've only ever had them sprouted, so I'm keen to try this. Thanks :)
mung beans are one of my favourites too! i am going to try this TODAY! it looks incredible!
Too good. Really good. Really smooth. In fact I had to try to be a lady and curb my delights. I had to stop myself from grabbing a spoon, and eating heaping amounts of this creamy hummus. It was really nice delicious!
That looks delightful! Do you have directions for cooking the mung beans?
How do the green mung beans turn into a normal tan-colored hummus? This boggles my mind! I'm definitely putting this on my ever-growing list of recipes to make from you!
It's been years since I tried making my own hummus and as I recall it didn't go very well. Maybe with mung beans I will have better luck. :) This looks delicious and I love the idea of the toppings too.
I love the hummus, but I love that serving bowl even more! So pretty! :)
Did you use yellow split mung or whole green mung?
HS: Hi Robyn - whole green mung beans.