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Lime Turmeric Mung Bean Hummus


Author Molly Patrick of Clean Food Dirty Girl

Ingredients

Mung Beans

  • 1/2 cup dried whole mung beans 110g
  • 3 cups water 710ml
  • 1/2 teaspoon turmeric powder

Ingredients for Mung Beans cooked in an Instant Pot:

  • 1 cup cooked mung beans 190g
  • 1 garlic clove
  • 1/2 cup loosely packed cilantro 6g
  • 1 tablespoon lime juice
  • 1/4 cup tahini 55g
  • 1/2 cup cooking liquid from mung beans
  • 1/2 teaspoon salt

Ingredients for Mung Beans cooked on Stove Top:

  • 1 cup cooked mung beans 265g
  • 1 garlic clove
  • 1/2 cup loosely packed cilantro 6g
  • 1 tablespoon lime juice
  • 1/4 cup tahini 55g
  • 1/4 teaspoon salt

Instructions

  1. The first thing you’ll need to do is cook your mung beans. You can cook them on the stove top in a regular pot, or in your Instant Pot or pressure cooker.

  2. This will make more mung beans than you will need for the hummus. This is great news because adding mung beans to salads, wraps, or bowls throughout the week is boss.

Cook the Mung Beans (Instant Pot directions)

  1. Rinse and drain the mung beans and add all of the ingredients to your IP and cook for 15 minutes, using the manual mode.
  2. Use the quick release method and pour the mung beans into a strainer and place a bowl under the strainer to catch the water. Reserve the water because you will use it for making your hummus.

Cook the Mung Beans (Stove Top Directions)

  1. Rinse and drain the mung beans and add all of the ingredients to a medium-sized pot and bring to a boil.
  2. Lower the heat slightly and place a lid on the pot at an angle.
  3. Simmer for 25-30 minutes, until the mung beans are soft.

Make the Hummus

  1. Place everything into your food processor and process until creamy and smooth, about 3 minutes.
  2. Add a bit more salt if necessary.