Hazelnut Dukkah Mung Bean Hummus
Incredibly delicious and creamy mung bean hummus with hazelnut dukkah! A nice alternative to the classic chickpea hummus, it tastes absolutely incredible, is high in protein, and I just can't get enough of it. Use as a dip or spread! This hummus is super creamy, without having to peel like I sometimes do with chickpeas. All because of a delicious little thing called a mung bean. I do love the taste of mung beans on their own, and when combined with the tahini and lemon juice it just becomes so so delicious. Image and Dukkah Recipe courtesy of Sprinkle Of Green
- Extra virgin olive oil
- Salt + pepper
- 4 tbsp water
- 1 tbsp hazelnut dukkah
- 1 tbsp fresh lemon juice
- 1 cloves garlic
- 60 ml tahini
- 250 grams cooked mung beans
- Place the mung beans in a food processor and blend until they break down almost into a fluffy flour. You might need to stop and scrape the sides a few times for this.
- Add the rest of the ingredients, and blend on high until thick and creamy. Add in the water if it’s not thinning down, but add one tablespoon at a time so it doesn’t become too runny. Don’t rush it, scrape the sides as you go and be patient!