Mung Bean & Lime Hummus

By Dr Gabriella F Buttarazzi.

You can find out more about Gabriella’s work at

1 medium-sized dish, serving 2 to share.

Good For
Eating with crudités, as a side dish, as a tapas dish or with toasted bread.

This is an alternative recipe to the classic hummus dish, which uses chickpeas and sesame seed butter (tahini). The mung beans create a drier texture than chickpeas and they cook far quicker from dried. Originating from Persia, it then spread to India, China and south east Asia, where it is now a staple dried food used in a number of both sweet and salted dishes. Mung beans sprout easily within just a few hours, making them a versatile source of protein in both cooked and raw dishes.


  • 150g mung beans
  • 3 limes, juiced
  • 3 garlic cloves
  • 2 tbsp sesame seed butter (tahini)
  • 1 tbsp ground cumin
  • 1 tsp ground coriander
  • To taste sea salt
  • To taste ground white or black pepper
  • A few drizzles extra-virgin olive oil

Step by Step Instructions

Step 1

Boil the mung beans with garlic cloves in seasoned water for 15 minutes or until soft.

Step 2

Drain the water from the mung beans and set aside to cool before continuing.

Step 3

Add all ingredients to the cooked mung beans in a blender but aside 1-2 tbsp of the mung beans for garnish later.

Step 4

Blend on a low speed whilst slowly and continuously adding the extra-virgin olive oil. Blend until smooth.

Step 5

Pour into a large bowl, add the mung bean garnish, season and drizzle with plenty of extra-virgin olive oil before serving.

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