Vegan Coriander Mung Bean Hummus (Better than Chickpea Hummus)

Did you know that you can make hummus with mung beans? And it’s absolutely delicious. You might be wondering what mung beans taste like if you’ve not eaten them before. Mung beans are delicious, moreish, and slightly sweet; making for such a tasty hummus.

This recipe is a huge hit with us for many reasons. It’s quick, easy, nutritious, requires minimal ingredients and most importantly, it’s damn delicious. Once you’ve given this hummus recipe a go, you’ll be hooked!

Beans With Gusto

Mung beans are an impressive little superfood. They’re full to the brim with vitamins, nutrients, antioxidants and have many health benefits. They’re so good for you, why wouldn’t you eat them?

This little green bean is even known to help with the reduction of chronic illnesses, cholesterol and aiding in weight loss. Even better, eating sprouted mung beans means you’ll eater fewer calories and more amino acids and anti-oxidants, compared to the non-sprouted version.

If you’d like to learn more about the health beneifts of mung beans then read more at Research Gate or Heathline.

Easy Way to Sprout Mung Beans

This is really worth doing if you want extra nutrients and less calories in your mung beans.

This is how we do it:

  1. Wash the beans thoroughly in a colander, removing any stones or debris.
  2. Add the mung beans to a large bowl or tub (with enough room to double in size).
  3. Cover completely with water and leave overnight to soak.
  4. Drain and rinse again.
  5. Transfer back to the bowl or tub and cover with water (not completely), and cover with kitchen roll or light cloth.
  6. Let sit at room temperature for 1 to 5 days, topping up the water if needed, and watch the beans sprout. Even 1 day is enough to see little shoots and a difference in size. The longer you leave them sprout, the better.
  7. Drain and eat raw or cooked. I prefer them cooked as they’re softer and you can ensure you avoid any contaminates or food poisoning.

What can I eat with this Mung Beans?

Many people know that mung beans are nutritious, but don’t know how versatile they are.

Here are our 10 favourite ways to eat mung bean hummus:

  1. In curry.
  2. In sandwiches.
  3. In tortilla wraps.
  4. On crackers.
  5. On toast.
  6. With power bowls.
  7. With flatbread.
  8. With Salad.
  9. With roasted vegetables.
  10. With falafel.

Cooking tips

I know it can seem like a bit of a pain, but you must soak the mung beans (preferably the night before) to make them safe to eat.

What you need to do:

  1. Wash the mung beans in cold water and remove any stones or debris.  
  2. Cover with 4 times their volume of water and leave to soak for at least 8-10 hours (larger beans need more time). It’s best to do this overnight.
  3. Drain the water and bring to the boil in fresh water, then cover, reduce to simmer, and cook for about 20 minutes or until tender.  
  4. You’ll know they’re cooked once the beans look like they’ve doubled in size and are tender.

What are you waiting for? Try out something different today and make this mung bean hummus recipe. You’ll love it.

After something different? Check our tasty and easy spicy hummus recipe here.

Look out for the printer icon just above the recipe (but please think of the planet and only print if necessary).

AuthorSarahCategory, , DifficultyBeginner

This vegan, coriander mung bean hummus is just so flavoursome and nutritious, you'll love it! It's just perfect for any time of day!

Yields4 Servings
Prep Time15 minsCook Time20 minsTotal Time35 mins

Ingredients
 2 tsp ground coriander (or a handful of fresh)
 1 tsp ground cumin
 2 tsp tahini
 Pinch of salt and pepper
 Juice of half a lime
 175 g dry mung beans (or 350 grams cooked)

Method
1

Wash mung beans thoroughly in a colander to remove any stones or debris.

2

Transfer to a large bowl, cover with water completely, and leave to soak overnight.

3

Drain, rinse and boil the mung beans in freshwater for about 20 to 25 minutes until the mung beans are soft. Remember to check as some beans can still be hard. Leave to drain until you're ready to make the hummus.

4

Add all ingredients to a food processor or blender and blitz until you’ve reached a smooth consistency.

5

Remember to do a taste check in case you need any more salt or spices.

6

Unlike chickpea hummus, you’ll unlikely need any water as the mung beans are quite wet anyway. If you find it’s a bit thick when you’ve finished you can add a spoonful or two of water.

Ingredients

Ingredients
 2 tsp ground coriander (or a handful of fresh)
 1 tsp ground cumin
 2 tsp tahini
 Pinch of salt and pepper
 Juice of half a lime
 175 g dry mung beans (or 350 grams cooked)

Directions

Method
1

Wash mung beans thoroughly in a colander to remove any stones or debris.

2

Transfer to a large bowl, cover with water completely, and leave to soak overnight.

3

Drain, rinse and boil the mung beans in freshwater for about 20 to 25 minutes until the mung beans are soft. Remember to check as some beans can still be hard. Leave to drain until you're ready to make the hummus.

4

Add all ingredients to a food processor or blender and blitz until you’ve reached a smooth consistency.

5

Remember to do a taste check in case you need any more salt or spices.

6

Unlike chickpea hummus, you’ll unlikely need any water as the mung beans are quite wet anyway. If you find it’s a bit thick when you’ve finished you can add a spoonful or two of water.

Vegan Coriander Mung Bean Hummus (Better than Chickpea Hummus!)

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