Who doesn’t love hummus? It works amazingly well to spice up any vegetable snack, is the perfect thin to bring for any picknick, and can be made in 20 minutes or less.

And then we have mung beans. Properly qualified as superfood with all their countless health benefits and an amazing source of protein for vegetarians and vegans.

So what do we get when we marry these two? Mung bean hummus! Quick, tasty, and super healthy!

My husband, who loves to try out new things when it comes to cooking, came up with this recipe one day, and we’ve been using it very regularly ever since.

Related: My easy sweet potato recipe: quick, healthy, vegetarian
Related: 10 sugar-free desserts without artificial sweeteners. So yummy!

Hummus without Tahini

Last disclaimer before we get to the recipe: Strictly speaking, this is not “real” hummus but a “bean spread” as this recipe doesn’t use any tahini. And I’ve learned that it’s only real hummus if it contains tahini. I hope you can forgive that little flaw!

Mung bean hummus recipe

Okay, enough talking. Let’s get to the recipe!


  • Mung beans (60 g/ about 2 oz per portion)
  • Spices (to taste):
    • Cumin
    • Garlic
    • Salt
    • Lime juice
    • Toasted sesame oil
Image of raw, split und beans

How to make the mung bean hummus

This is so easy to make, you’ll hardly need an explanation. But I’ll do it anyway!

So first you boil the mung beans. I use split mung beans for this, so no pre-soaking is necessary. If you want to use sprouted mung beans, adapt accordingly.

I do recommend washing the mung beans before cooking, even the split ones. Then just put them in a pot, cover them with water, and wait till they boil.

Let them cook on middle heat with only a little bit of bubbles until they start breaking down. You want them to be soft and almost falling apart by themselves. This usually takes about 15 to 20 minutes.

Image of the boiled mung beans, they are really soft and almost falling apart                    - that's the consistency needed to make mung bean hummus

Then put them in a colander and let them drain well. (Skipping this step will make you have a very watery hummus – not the nicest in my opinion!) After the mung beans have drained, add cumin, garlic, salt, lime juice, and toasted sesame oil.

At this point, rather be conservative with the amounts, as it’s not that easy to taste the mix yet. You can definitely add more later.

Be especially careful with the lime juice and toasted sesame oil. These two will also influence the consistency of your mung bean hummus, so only add a little for now.

Then mix all the ingredients with a whisk or a fork. Add lime juice and/or oil until you get the consistency you want. At this point, it’s also easier to taste your hummus and add more of the spices to taste.

Close up image of the mixed and spiced mung bean hummus

Other variations of the mung bean hummus recipe

Seeing as this recipe is incredibly easy, it’s super tempting to try and change it a little bit every now and then.

For example, if you want it to be more nutty, you can simply add peanut butter into it. Super tasty! Other nut butters work too, of course, but I personally prefer peanut butter in this context.

You can even make heart-healthy versions of this nuttier hummus where you use decanted peanut butter and linseed oil.

And, of course, you can go wild on the spices. Try pepper, chilli, coriander… Your taste buds are the limit!

Related: Want to know how I make my super healthy Quinoa breakfast?