Like chickpeas and other pulses, mung beans make an excellent base for dip! The curry, garlic and lime give this version a delicious Middle Eastern flair.
15 minutes
2 cups
Pairs well with rustic crackers, flatbread and fresh veggies
Sprouted mung beans may not be in the hummus you’re used to, but trust me, you won’t be sorry! Sprouted mung beans have a light, neutral flavour and wonderful creamy texture that’s perfect for dips. They’re high in protein, fibre and iron, and don’t require any pre-soaking. But the best part is that they take only 10 minutes to cook, meaning you can be snacking on this hummus in 15 minutes.
This mung bean hummus is SO simple, and it’s the perfect recipe to try if you’re new to mung beans! Simply boil the mung beans in water, put all the ingredients in a food processor or blender and blend until completely smooth. That’s it! You could customize the recipe with different flavour combinations, but we highly recommend the curry, lime and coconut milk combo, it gives this dip a unique Middle Eastern flair.
Like chickpeas and other pulses, mung beans make an excellent base for dip! The curry, garlic and lime give this version a delicious Middle Eastern flair.
Prep Time: 5 minutesminutes
Cook Time: 10 minutesminutes
Servings: 2cups
What You'll Need:
⅔cupSecond Spring Organic Sprouted Mung Beans(dry)
2clovesgarlic(or ¼ tsp garlic powder)
2tbsplime juice
2tbsptahini
¾tbspcurry powder
½cupcoconut milk
salt to taste
optional garnish: sesame seeds
How To Make It:
Cook sprouted mung beans according to the package directions. Drain and rinse under cold water until cool.
Measure 1½ cups of the cooked sprouted mung beans (if there are any extra, save to throw on top of salads!). Add to a food processor or blender along with the remaining ingredients and process until completely smooth. If it's too thick, add more coconut milk a little at a time until the desired consistency is reached. Taste and adjust seasoning if necessary.
Serve with naan, crackers, fresh veggies or bread and enjoy!
