Incredibly delicious and creamy mung bean hummus with hazelnut dukkah! A nice alternative to the classical chickpea hummus, it tastes absolutely incredible, is high in protein, and I just can't get enough of it. Use as a dip or spread!
Ingredients
1½ cups / 250g cooked mung beans*
¼ cup / 60ml tahini
1 garlic clove
1 tablespoon fresh lemon juice
1 tablespoon hazelnut dukkah, plus more for sprinkling**
2-4 tablespoons water, reserved from mung beans if cooked
Salt + pepper to taste
Extra virgin olive oil, for drizzling
Instructions
Place the mung beans in a food processor and blend until they break down almost into a fluffy flour. You might need to stop and scrape the sides a few times for this.
Add the rest of the ingredients, and blend on high until thick and creamy. Add in the water if it’s not thinning down, but add one tablespoon at a time so it doesn’t become too runny. Don’t rush it, scrape the sides as you go and be patient!
Notes
*You could use tinned mung beans here!
BEANS - to cook the mung beans, soak them overnight, drain and rinse in the morning and boil with twice as much water for about 1 hour. When it’s nice and soft, drain and reserve any leftover liquid and use in this hummus or keep for other dishes. It pays to make double batches so you can use some for the hummus, and the rest to throw into salads and soups throughout the week!
Recipe by Sprinkle of Green at https://www.sprinkleofgreen.com/hazelnut-dukkah-mung-bean-hummus