Herby Mung Bean Hummus

Hummus has become a much-loved staple in many households in recent years. Traditionally being made with chickpeas, this recipe shakes things up by using mung beans instead!

Personally, I find the thought of soaking chickpeas for 24 hours off-putting. Mung beans only need a 6 hour soak… much friendlier! I love the addition of some lovely dried herbs in this version of hummus. I have also included one of my personal favourite spices, sumac. This gorgeous spice is widely used in Iranian cuisine. It has a gorgeous bright plummy colour, being made from a dried berry. The flavour has a citrusy tang, instantly enhancing any dish it’s added to. Sumac is a real Lonely Lentil favourite… definitely worth experimenting with!

Mung beans

Soaking and precooking mung beans

The mung beans will need to be pre-cooked before making the hummus.

First, thoroughly rinse the mung beans in cold running water. I always soak the beans in cold water for at least 6 hours (I usually add a splash of cider vinegar, as this aids the soak).

Soaking is thought to aid digestion and also reduces cooking time significantly.

Once the beans have finished their soak, drain and place in a pan of water. Bring to the boil and simmer for around 20 minutes, or until tender and beginning to break down.


  • 1/3 cup raw mung beans, PRECOOKED (equating to 1cup once cooked) SEE INSTRUCTIONS ABOVE
  • 2 tbsp fresh lemon juice
  • ½ cup tahini
  • 1 heaped tsp garlic powder
  • 1 heaped tsp dried mint
  • 1 heaped tsp dried dill
  • 1 tbsp dried chives
  • 1 tsp sumac
  • ½ tsp Maldon salt
  • 1/3 cup water


Using a food processor, blitz all the ingredients together until a nice smooth hummus forms. You can add a little more water, depending on how thick you like your hummus.

I like to finish my hummus off with an extra sprinkle of sumac and chives on top… also some chilli flakes, if you like the heat! You can also drizzle with a little extra virgin olive oil, if you fancy!