Hummus is the traditional dish from Middle East made with chickpeas, tahini and cumin, and I wonder, can you call it hummus when you swap chickpeas for another legume? I don’t really know but anyway I wanted to share with you this delicious mung bean hummus, paté, dip or spread, however you call it, it’s anyway incredible delicious.
The mung beans were there, already cooked, in the fridge. So I made a quick, smooth, creamy hummus. A great snack to have on hand at any time of the day.
Mung beans are loaded with potassium, bioflavonoids, vitamin B, fibre, antioxidants and magnesium which is important for cardiovascular and digestive health. Mung beans are also a complete plant protein which means vegans can get all essential amino acids from them.
If you decide to buy mung beans in the food store, you could also make this delicious and tasty mung bean and mushroom burger.
The recipe is very easy, just process all ingredients in a food processor and done!
I would love to know what you think about it, so if you give it a try let me know by leaving a comment below or tag #healthyforkful on Instagram.
- 200 g cooked mung beans or 100g raw mung beans boiled in salted water
- 2 tablespoons lemon juice
- 120 gr tahini paste
- 1/2 teaspoon salt
- 80 ml water
Add the mung beans, lemon juice, tahini and salt to a food processor and blend until a paste is form. At this point start adding the water a splash at a time. Process again until the hummus is smooth and creamy. Taste, and adjust to your liking - adding more lemon juice or salt, if needed.
Serve with as many toppings as you like.
To serve: paprika, cumin, olive oil drizzle, parsley, pita bread or bread sticks