Hazelnut Dukkah Mung Bean Hummus

I’m a huge hummus lover, but I felt I needed something different.

I wanted to experiment, to expand my hummus-horizon. I also didn’t have any chickpeas at home, but lets just pretend it’s my adventurous side that led to this, mmmkay?

I love to have it with raw snow peas, chopped carrots, and raw flax crackers. You can also use as a spread to make a delicious sandwich!

Hazelnut Dukkah Mung Bean Hummus

This hummus is super creamy, without having to peel like I sometimes do with chickpeas. All because of a delicious little thing called a mung bean.

I do love the taste of mung beans on their own, and when combined with the tahini and lemon juice it just becomes so so delicious. 

Actually, there was a time and space where I thought I didn’t like tahini. I bought this jar of hulled tahini, and when I tried it it tasted horrible. I’d drizzled it over my buckwheat pasta already, and had to throw the whole thing out. It was sad. Turns out, it wasn’t the tahini flavour that was the problem, but that tahini jar had probably gone rancid. It was disgusting.

And for months I lived thinking I hated the stuff, until I tried it at a restaurant and low and behold, I’m now seriously addicted to the stuff. So if you think you’re a tahini hater, I’d definitely recommend giving it another go.

Hazelnut Dukkah Mung Bean Hummus

Hazelnut Dukkah Mung Bean Hummus
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!
Recipe type: Vegan, Healthy, Gluten Free
Serves: 1½ cups
  • 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
  1. 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.
  2. 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!
*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!
Hazelnut Dukkah Mung Bean Hummus