Curry Spiced Mung Bean Hummus Recipe

Introduction

This Curry Spiced Mung Bean Hummus offers a flavorful twist on the classic hummus, combining fragrant spices with creamy mung beans. It’s a vibrant, healthy dip perfect for snacking or adding a flavorful spread to sandwiches.

Ingredients

• 1 cup dried mung beans
• 2 1/4 cups water
• 1 teaspoon madras curry powder
• 1/2 teaspoon turmeric
• Juice of 2 limes
• 1 teaspoon rice wine vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• Pinch of red pepper flakes
• 2 cloves garlic, chopped
• 1/4 cup good quality extra virgin olive oil
• 1 tablespoon fresh flat leaf parsley, chopped + more to garnish
• Pita chips for serving (such as Stacy’s multigrain pita chips)

Instructions

1. Step 1: Bring the water to a boil, then add the dried mung beans along with a pinch of salt and a drizzle of olive oil. Reduce the heat to medium-low, cover the pot, and do not remove the lid for about 30 minutes while the beans cook. They should become tender and begin to break down into a paste.
2. Step 2: Once cooked, remove the beans from heat and let them cool for 10-15 minutes. Transfer the mung beans, curry powder, turmeric, lime juice, rice wine vinegar, salt, pepper, red pepper flakes, garlic, and chopped parsley into a food processor. Pulse 10-15 times to combine.
3. Step 3: While pulsing, slowly stream in the olive oil until the mixture becomes smooth and creamy. Taste and adjust seasoning if needed.
4. Step 4: Serve the hummus garnished with extra parsley alongside pita chips, veggie sticks, or use it as a spread in sandwiches.

Tips & Variations

• If mung beans are unavailable, substitute with canned chickpeas or garbanzo beans for a slightly different but equally delicious flavor.
• Adjust the amount of red pepper flakes to control the spiciness according to your preference.
• For an even creamier texture, soak mung beans overnight before cooking.

Storage

Store the hummus in an airtight container in the refrigerator for up to 4 days. Before serving, give it a good stir and add a drizzle of olive oil if needed. This hummus can be served cold or at room temperature. Avoid freezing as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned mung beans instead of dried?

Canned mung beans are not commonly available, but if you find them, drain and rinse well before using. The texture may be softer, so reduce the added liquids accordingly.

Is this hummus suitable for a vegan diet?

Yes, this recipe contains no animal products and is naturally vegan.

Curry Spiced Mung Bean Hummus Recipe

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★★★★★

4.6 from 145 reviews

• Author: lilan
• Total Time: 40 minutes
• Yield: About 2 cups (serves 6–8 as a dip) 1x
• Diet: Vegan

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Description

A flavorful and nutritious Curry Spiced Mung Bean Hummus that combines tender mung beans with aromatic madras curry powder, turmeric, fresh lime juice, and garlic. This creamy dip is perfect for serving with pita chips, veggie sticks, or as a unique sandwich spread, offering a vibrant twist on traditional hummus.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 1 cup dried mung beans
• 2 1/4 cups water
• 1 teaspoon madras curry powder
• 1/2 teaspoon turmeric
• Juice of 2 limes
• 1 teaspoon rice wine vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• Pinch of red pepper flakes
• 2 cloves garlic, chopped
• 1/4 cup good quality extra virgin olive oil
• 1 tablespoon fresh flat leaf parsley, chopped, plus more for garnish

Serving

• Pita chips for serving (such as Stacy’s multigrain pita chips)

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Instructions

1. Cook the mung beans: Bring 2 1/4 cups of water to a boil in a medium saucepan. Add the dried mung beans, a pinch of salt, and a drizzle of olive oil. Reduce the heat to medium-low, cover with a lid, and simmer without removing the lid for about 30 minutes. The beans should become tender and may start to break down into a paste.
2. Let beans cool: Once cooked, remove the saucepan from heat and let the beans cool for 10 to 15 minutes to make them easier to blend.
3. Blend the hummus: Transfer the cooked mung beans to a food processor. Add the madras curry powder, turmeric, lime juice, rice wine vinegar, salt, pepper, red pepper flakes, chopped garlic, and fresh parsley. Pulse the mixture 10 to 15 times to begin combining the ingredients.
4. Add olive oil and process until smooth: While pulsing the food processor, slowly stream in the extra virgin olive oil until the hummus reaches a smooth and creamy consistency. Stop and scrape down the sides if necessary, then pulse again to ensure even mixing.
5. Adjust seasoning and serve: Taste the hummus and add more salt, pepper, or lime juice if needed. Transfer to a serving dish, garnish with additional chopped parsley, and serve with pita chips, veggie sticks, or your preferred dippers.
6. Optional sandwich spread: This hummus works wonderfully as a spread on sandwiches for an extra flavorful boost.
7. Substitute option: If mung beans are unavailable, use canned chickpeas/garbanzo beans with the same recipe and instructions.

Notes

• Do not remove the lid during cooking to ensure even cooking and to allow mung beans to soften properly.
• Allowing mung beans to cool before processing prevents overheating your food processor and helps achieve a better texture.
• Adjust the curry powder and red pepper flakes according to your spice preference.
• Extra virgin olive oil quality will impact the flavor, so use a good quality brand.
• Store leftover hummus in an airtight container in the refrigerator for up to 4 days.
• For a thinner consistency, add a little water or olive oil when blending.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Dip
• Method: Stovetop
• Cuisine: Indian-inspired

Keywords: mung bean hummus, curry hummus, vegan dip, healthy appetizer, Indian spiced hummus, mung bean recipe