Ingredients for Mung Beans cooked in an Instant Pot:
1cupcooked mung beans190g
1garlic clove
½cuploosely packed cilantro6g
1tablespoonlime juice
¼cuptahini55g
½cupcooking liquid from mung beans
½teaspoonsalt
Ingredients for Mung Beans cooked on Stove Top:
1cupcooked mung beans265g
1garlic clove
½cuploosely packed cilantro6g
1tablespoonlime juice
¼cuptahini55g
¼teaspoonsalt
Instructions
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.
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)
Rinse and drain the mung beans and add all of the ingredients to your IP and cook for 15 minutes, using the manual mode.
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)
Rinse and drain the mung beans and add all of the ingredients to a medium-sized pot and bring to a boil.
Lower the heat slightly and place a lid on the pot at an angle.
Simmer for 25-30 minutes, until the mung beans are soft.
Make the Hummus
Place everything into your food processor and process until creamy and smooth, about 3 minutes.