Mung Bean Hummus is a delicious, healthy bean dip that's a great alternative to traditional chickpea hummus. Quick-cooking mung beans blend up silky smooth with tahini, lime juice, and a touch of garlic.
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It's no secret that I am a lover of hummus, as is evidenced by this Chipotle Hummus, this Pumpkin Hummus, and these Roasted Cauliflower Hummus Bowls. And let's not forget these Open-Faced Hummus Sandwiches, or these Spicy Vegan Wraps made with - you guessed it - hummus!
As you can see, it's a veritable hummus party up in here. So if you're questioning whether the world really needs another hummus recipe I'll ask you to reserve judgement until you've shovelled a scoop of this silky smooth Mung Bean Hummus into your mouth.
So why mung beans? First of all, they cook up way faster than chickpeas, and there's no soaking required (related: How to Cook Mung Beans). Secondly, they blend into an incredibly smooth bean dip with none of the faffing about with peeling chickpeas (although, if you try my Crispy Roasted Garbanzo Beans, I really must insist you peel them).
And lastly, why not? I don't know who made the rules about hummus only being made with chickpeas, but we're going to disrupt the status quo today with this Mung Bean Hummus!
If you have a bag of mung beans kicking around your cupboard and don't know what to do with them, or are using up what's left after making this delicious Mung Bean and Coconut Curry, then fire up your food processor and let's make some hummus already.
What's in this recipe?
The ingredients list is short and sweet, my friends. Here's what you need:
- Mung Beans --> We're using 2 cups of cooked mung beans.
- Tahini --> I like to use a nice runny tahini in my hummus.
- Limes --> I know lemon is traditional in hummus, but this ain't traditional hummus!
- Garlic --> Just one clove to not overwhelm.
- Salt --> Because of course.
You're definitely going to need either a food processor (this is the one I have) or a high-powered blender (I have a Vitamix) to make this recipe. Even a rinky dink one should do just fine, as mung beans blend up so easily.
How do you make mung bean hummus?
So, so simple.
Step 1: Put the mung beans into your food processor or blender and pulse to break them down.
Step 2: Add the tahini, garlic, and lime juice.
Step 3: Blend until smooth. Add water, one tablespoon at a time, until the hummus has reached your desired consistency.
That's it! You're done!
Things to consider:
When making hummus and other bean dips, the garlic flavour tends to "bloom" over time. So if it doesn't taste garlicky enough to you when first made, I urge you to wait an hour and taste it again.
You may want to add more or less lime juice according to taste, so add it bit by bit. Same goes for salt.
Feel free to spruce up your hummus with toppings of your choice! I used minced chives and some za'atar sprinkled over top with a glug of good olive oil.
How to store hummus:
Freshly made hummus will last you about five days in the fridge in an air-tight container.
Did you know that you can freeze hummus? Yup, you sure can! Just scoop it into freezer-friendly containers (I usually just use empty cottage cheese containers, but I also love these reusable silicon freezer bags), label it with the date, and it'll last up to three months in your freezer.
How to serve mung bean hummus:
There are so many ways to serve hummus, it's hard to know where to start. I usually just end up standing in front of the fridge and using a cracker to scoop it into my mouth, but this hummus is also delicious in a sandwich or wrap, dolloped on top of a meal bowl, or as part of a Vegetarian Cheese Board or other party platter. For other ideas check out what to eat with hummus.
Other recipes you might enjoy:
How to Make Pumpkin Seed Butter
Spicy Garlic Edamame
Air Fryer Kale Chips
Mung Bean Hummus
- 2 cups cooked mung beans
- ½ cup tahini prefer runny tahini
- 1 medium lime juiced - add more to taste
- 1 clove garlic smashed
- 1 teaspoon salt more to taste
- ½ cup water add one tablespoon at a time
- Place the cooked mung beans in the bowl of a food processor, and pulse to break down into a paste.
- Add the tahini, smashed garlic, lime juice, and salt, and run the food processor until smooth.
- Add water, one tablespoon at a time, until the hummus has reached the desired consistency.
- Nutrition values are an estimate only, and are based on 8 servings.
- When making hummus and other bean dips, the garlic flavour tends to "bloom" over time. So if it doesn't taste garlicky enough to you when first made, I urge you to wait an hour and taste it again.
- You may want to add more or less lime juice according to taste, so add it bit by bit. Same goes for salt.
- Freshly made hummus will last you about five days in the fridge in an air-tight container.
- Did you know that you can freeze hummus? Yup, you sure can! Just scoop it into freezer-friendly containers (I usually just use empty cottage cheese containers, but I also love these reusable silicon freezer bags), label it with the date, and it'll last up to three months in your freezer.
Thanks for the recipe. I made this recently and loved it and I'm making it again today. The freezing didn't work out well for me however. Freezing changed the texture and left it watery.
Sooooo good! I just made this last night and I love it. It is definitely going to be a new staple in this household. Though I think having a food processor would have made it all that much easier at the end, rather than trying to wrestle with my dying blender.
I am enjoying being in the presence of a food processor and blender at the moment! I don't have either in my Swedish kitchen (yet!), so these kinds of things made there are more rustic mashes than smooth purees.