Mung Bean Hummus

green hummus with mung bean

Mung Bean Hummus

It is an easier-to-digest alternative to chickpea hummus, super yummy, creamy and easy on the tummy!  As a good source of plant protein, you can enjoy as breakfast, like I did, on grilled or baked sweet potatoes or on a piece of wholegrain bread (my favorite is einkorn). At lunch, it can accompany baked or steamed vegetables, and again with a small portion of wholegrain bread or sweet potato, you can have a complete, plant-based meal. 
Prep Time 25 minutes
Cook Time 20 minutes
Course Appetizer, Side Dish
Servings 2 people


  • 1 pot
  • 1 food processor


  • 1/2 cup Mung beans (soak at least 6 hours or overnight for green mung beans and 30min to 1hour for yellow mung dahl)
  • 1 tbsp Tahini or any nut butter
  • 1/2 Lime’s juice
  • 2 tbsp Olive oil
  • 1 tbsp Digestive Spice Mix or just mix of cumin-coriander-fennel-cardamom
  • 1 cup Chopped herbs like parsley, mint, dill, coriander
  • 1 tsp Grated fresh ginger
  • Salt & pepper

To serve

  • 1 tbsp Pumpkin or sunflower seeds, toasted lightly


  • Drain and wash soaked mung beans and boil in water until they are very soft about 10 minutes. Drain and wash well again
  • Place all ingredients except the herbs into a food processor and blend
  • Add the herbs and blend again
  • Check the salt, pepper and lime juice taste and add more if necessary
  • Enjoy on a slice of whole grain bread, or grilled / toasted Sweet potato or use as a dip for vegetables or chips

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