Mung Bean Dip

To get the smoothest, creamiest bean dip you can imagine, use mung beans. They work beautifully accented with shallot oil and chives in this hummus-inspired spread.

Mung Bean Dip

Mung beans are a great ingredient to explore. They’re incredibly versatile, nutritious, and quick to cook. A favorite way to use them is in this creamy textured mung bean dip. Swap in mung beans for the chickpeas you would use in a traditional hummus — that’s the basic idea. You see the mung bean dip here next to a tangle of just-baked whole wheat pita strips topped with shallot oil (leftover from this), crispy shallot bits, fresh chives, and za'atar. So good. I enjoyed this bowl with one of my favorite cooks, Tina Dang.

mung bean dip in a bowl with chives and shallot oil

Mung Bean Basics

Look for mung beans (tiny, bright green) in the dried food bins of natural food markets, Whole Foods, and the like. It’s not mandatory to soak them prior to cooking. Although, you can sprout them in the day or two prior to using, if you plan ahead, for added nutritional boost. Then proceed with the recipe as written. Below you see the mung beans after a round in the food processor.
mung beans in the bowl of a food processor

Beyond Dipping

In the days that follow, leftover mung bean dip is spread on thinly toasted bread, topped with ripe avocado (and more za'atar). And with the last of it, I like to thicken it up with some breadcrumbs and a bit of egg. Shaped into little patties, they’re wonderful pan-fried.mung bean dip in a bowl with chives and shallot oil

Toasted Pita Strips

I include my method for making these toasted pita strips (below) along with the mung bean dip recipe below. It's nested into the base of the recipe.

homemade toasted pita strips

More Mung Bean Recipes

mung bean dip in a bowl with chives and shallot oil

More Dip Recipes

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Mung Bean Dip

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Took cook the mung beans cover about 1 cup of dried mung beans with an inch or so of water. Boil until tender, 20 minutes or so (usually), and drain off any extra water. Add more water if needed along the way.

  • 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*
  1. 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.
  2. 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.
  3. Serve with as many of the following as you like: shallot, lemon, or olive oil, fried shallots, chives, and/or za’atar. 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. Arrange a single layer on a baking sheet and bake at 350°F until deeply golden, tossing once or twice along the way.

Prep Time
8 mins
Total Time
8 mins
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Recipe Rating


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.

Mrs Redboots

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!


Just finished making this. I'd given up on homemade hummus, but this works - fantastically! Yum, thanks for sharing your experiment.


This sounds like the best possible plan for the mung beans I've had kicking around my freezer for the last 6 months! A super interesting take on hummus.


Any tips on cooking mung beans? Mine never quite turn out or get mushy so I just usually sprout them....


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.

Zo @ Two Spoons

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!


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 :)

Amanda @ Easy Peasy Organic

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!

Diane @ Vintage Zest

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! :)

Averie @ Averie Cooks

Mung beans in 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 never would have thought of using mung beans - what a great idea.


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?


Did you use yellow split mung or whole green mung?

HS: Hi Robyn - whole green mung beans.


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