Veggie Chef
9:52 am
Tue March 26, 2013

Mung Bean Hummus

To look at the tiny, green Mung beans, you would never guess how amazing and versatile they are. Mung beans are used to make cellophane noodles, dumplings, soups and they also produce delicious bean sprouts. They are even used in desserts in some Asian countries. Now, the little Mung bean is even appearing in my hummus recipe this week. 

What you need:

1/2 c. dried mung beans

1 1/2 c. water

2 tsp ground cumin 

1/4 tsp salt

3 TB fresh lemon juice

2 TB tahini

1 tsp garlic paste

1/8 tsp cayenne pepper

1/4 c. olive oil

What you do:

Boil water in a saucepan and add beans. Reduce heat to a simmer and cook for 45 - 55 minutes. You'll want the beans to be soft and slightly mushy. Allow the beans to cool. To speed the process, you can rinse in a strainer with cool water.

Put beans and all other ingredients except the oil in the food processor. Begin processing the bean mixture and drizzle the oil in slowly. Scrape the sides as needed and process until the hummus is smooth and creamy.

Serve with pita chips or with carrot sticks and bell pepper strips. You could also enjoy the hummus in a pita with onion, pickles, cucumbers and tomato. Serves 4-6 as an appetizer.

Andrea Mattioni-Willis has mung beans on her mind.