Mung bean hummus
6 servings
60 minutes
Mung bean hummus is an original variation of a traditional Eastern dish adapted for those who love new flavors. Mung bean, known for its lightness and subtle nutty undertone, transforms classic hummus into a softer and airier snack. Tahini sesame paste adds depth to the dish, while spices like cumin and coriander bring Eastern zest. The light acidity of lemon juice balances the flavor, and garlic adds a spicy note. This hummus pairs wonderfully with fresh bread, lavash, or vegetable sticks. It can be used as a standalone snack, an accompaniment to Eastern dishes, or an unusual salad dressing. Served with paprika and olive oil, it gains a vibrant appearance and rich taste that awakens the appetite and sparks culinary curiosity.
1
Prepare all the ingredients.
2
Soak the mung beans in cold water for 6 hours.
- Mung peas: 250 g
3
Drain the water, boil clean water in a pot, and add the mung beans.
- Mung peas: 250 g
4
Boil for 30 minutes until the mung beans are soft.
- Mung peas: 250 g
5
Drain the cooked pasta in a colander, reserving some of the cooking water, and transfer it to a blender.
- Mung peas: 250 g
6
Add tahini and a clove of garlic.
- Tahini: 10 g
- Garlic: 1 clove
7
Add cumin and coriander.
- Cumin (zira): to taste
- Coriander seeds: to taste
8
Blend everything until homogeneous. Add cooking water from the mung beans if necessary.
- Mung peas: 250 g
9
Try adding salt, pepper, and lemon juice to taste. Mix well.
- Salt: to taste
- Ground black pepper: to taste
- Lemon juice: 5 ml
10
Serve the hummus garnished with paprika and olive oil.
- Paprika: to taste
- Olive oil: to taste