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[Back to Basics] Recipe: Mung Bean Hummus


Recipe by:- Chavi Morawiec


Servings: 2 Cups

Disclaimer: This recipe contains nuts.

Mung Bean Hummus is a delicious, healthy bean dip that’s a great alternative to traditional chickpea hummus. I love this recipe because it quick and easy and also because it is packed with nutrition. If you have a bag of mung beans kicking around your cupboard and don’t know what to do with them, then fire up your food processor and let’s make some hummus already. Since I love this recipe, I actually keep some cooked lentils aside whenever I am making my Mung Daal Curry. 

The weather has been hotter than normal lately, and my toddler didn’t want anything hot. Since we’re mostly dairy free, I needed to come up with something that was creamy and, full of nutrition and flavour, and something he could dip in with veggies. Since its spring, a gentle detox can prove to be beneficial, and mung beans are known for their detoxifying effects. Cashews add a creamy mild sweetness to this recipe, I hope you enjoy it just as much as we did. 



The ingredients list is short and sweet. I do keep my pantry items Organic and Non GMO and www.bloomorganicbazaar.com is one of my favourite online shops to shop for dry grocery such as lentils, spices and Atta etc. Here’s what you need for this recipe.

  • 1 Cup Whole Mung Beans (soaked overnight and then cooked until soft)
  • 1/4 Cup Cashews (soak in hot water for 15 minutes before making hummus)
  • 2 Cloves of Garlic
  • 1 Lemon (juiced)
  • 1 Tsp Cumin Powder
  • 1 Tsp Coriander Powder

 If using a high speed blender like a Vitamix:

1. Place cooked mung beans in the blender and pulse blend in a thick paste.
2. Place the rest of the ingredients in the blender and 'pulse' blend until smooth.
3. Add water, one tablespoon at a time, until the hummus has reached the desired consistency.

If using a regular blender:
1) Blend cashews first. Place everything, except the mung beans, in the blender and blend until smooth. 
2) Add the cooked Mung beans and pulse blend again until smooth.
3. Add water, one tablespoon at a time, until the hummus has reached the desired consistency.

Serve with Raw or steamed Veggies. Try it as a spread in sandwich or wraps, add to cheese platters, eat it with chips.


The garlic flavour tends to “rise” over time. It may not taste garlicky enough to you when first made, I urge you to wait an hour and taste it again. 
  • You may want to add more or less lime juice according to taste, so add it bit by bit. Same goes for salt.
  • Feel free to garnish your hummus with toppings of your choice!
  • Freshly made hummus will last you about five days in the fridge in an air-tight container.

  • After soaking them overnight, rinse them thoroughly.
  • Then put in cooking pot with 3 cups of water.
  • Add ½ tsp of Turmeric (this helps maintain color)
  • Bring to a boil and then let it cook on medium heat.
  • Check in 20 mins- Add additional water if needed, or continue to cook until soft.
  • This takes between 30-40 minutes.
  • Of course, you can use a pressure cooker as well.

    Enjoy the recipe and do share your feedback in comments below.







    Chavi Morawiec is a Registered Holistic Nutritionist based in Toronto. She is passionate about the power of clean food and the environment and regularly contributes Alternative Health articles for www.bloomorganicbazaar.com.



    Have you made this recipe? Tag @bloomorganicbazaar on Instagram!

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