Homemade hummus is never completely smooth, unless the cook peels each chickpea, and who has the time or energy for that? Mung bean hummus, on the other hand, is a super smooth dip that requires very little effort and makes a gorgeous addition to your al fresco supper menu.
Subtly nutty and wonderfully versatile, this dip is perfect with our garlic and herb flatbreads, crisp seasonal vegetables, or simply swirled with olive oil and sprinkled with herbs.
Light enough to start the evening, but satisfying enough to linger over – this is fireside fare at its most refined.
Ingredients
- Serves 7 generously
- 10.6 oz mung beans
- 3 garlic cloves, peeled and chopped
- 2 tbsp light tahini, well-stirred
- 3.4 fl oz extra virgin olive oil, plus extra for drizzling
- Juice of 1 lemon, plus extra to taste
- Salt and black pepper
- Handful mung bean sprouts
- ½ tsp paprika
The Homes & Gardens method
- The day before your meal, cover the mung beans with plenty of cold water and soak for at least eight hours or overnight in a cool, dark place.
- Drain, rinse well and cover with fresh, cold water in a large pan. Bring to the boil and simmer for about 45 minutes, until the beans are completely tender but still holding their shape, then drain well. (The cooking time can vary slight depending on the age of the mung beans.)
- Blend the beans with the garlic, tahini, olive oil and lemon juice until completely smooth.
- Season well with salt and pepper, adding more lemon juice if you like.
- Serve the hummus drizzles with olive oil and scattered with mung bean sprouts and paprika (or store in the fridge in an airtight container for up to two days).
- Warm flatbreads make the perfect accompaniment.
For outdoor serving, a sturdy tray can be any host’s secret weapon – this Joss & Main Clouet wood tray from Wayfair is ideal for ferrying drinks and snacks to your guests, and when the season shifts, it transitions seamlessly indoors as a decorative centerpiece for candles, vases, or seasonal displays.
