It is the summer of appetizers for dinner! Heck yes!
I am so excited for this time of year. How is it summer, though? Spring was, what, a day? I am just going to assume from now on that there are only three seasons and we are just going to have to omit spring.
I know. It is a bit melodramatic
During the summer, I am all about the appetizers as meals formula. Y’all know I cannot get ENOUGH vegetables, so, for me, summer is that time to lay it all on. I also hate turning on my oven and sweating to death because my apartment can be a sauna (especially in that DC heat. Halp). It does not take much for me during the summer to be satisfied when it comes to meals. My formula for my go-to is usually a bunch of cut up veggies, some sort of canned fish/bean salad, and a fancy dip. You know, to keep things interesting.
Well, if you are tired of boring old hummus and want to keep things fancy, here is the fancy dip of your dreams!
You probably have never heard of mung beans before. I totally get it. I had not heard of them either. They are actually the beans that you sprout to make bean sprouts. I have this funny habit though, of trying to find ingredients that taste amazing. It mostly comes from my habit of wandering around grocery stores and staring at the bulk bins aimlessly. If you have never tried out the bulk bin in your local grocery stores, I have to say you can find a lot of deals. You can also eliminate waste by bringing your own jars or reusable bags to the store and filling them up there. I love these to use these bags or these jars when making my bulk purchases. The bags even have the tare weight on them so you are not charged for unwanted purchases.
Talk about a win win.
However, if you cannot find mung beans at your local grocery store, I would highly recommend buying this brand (I find they cook the most evenly). If you really can’t find mung beans, green lentils would work in a pinch for this recipe. They might just take a bit longer to cook. You can cook them straight from the package but I personally love soaking them in water overnight to make them easier to digest. Plus, it helps them cook faster!
Then, I blend them up in a food processor ( I love this brand, but if you’re looking for an affordable option, this one works too) with a ton of tahini, lemon juice, parsley, garlic, and cumin. The holy quartet, I would say when it comes to hummus. I use them in this butternut squash topped hummus and this beet hummus. However, if you’re a cumin or parsley hater, feel free to omit.
Although we might need to have a serious talk.
10 minPrep Time
15 minCook Time
25 minTotal Time
- 1/2 cup dried mung beans, sorted and rinsed
- 1/2 cup tahini
- 1 Tbsp lemon juice
- 1/2 tsp minced garlic (about 1 clove)
- 1 teaspoon cumin
- 1/2 roughly chopped fresh parsley
- 1/2 tsp salt
Place mung beans in ~3 cups of cold to room temperature water. Allow to soak for at least 4-5 hours. This decreases cook time and increases digestion.
Combine mung beans and 2 cups water in a small pot. Cover and bring to a boi. Reduce heat and simmer until beans are very soft, about 15 minutes. Drain, reserving cooking liquid.
In a food processor, combine cooked mung beans with remaining ingredients and puree until smooth. Adjust consistency with reserved cooking liquid.
Serve with warm pitas, chips, or fresh vegetables. Or use it as a sandwich spread or to dollop onto bowls.