📝 About This Recipe
Move over hummus; this vibrant Mung Bean Spread is the nutrient-dense, earthy alternative your mezze platter has been waiting for. Inspired by the flavors of the Silk Road, this dip combines the creamy texture of hulled mung beans with the warmth of toasted cumin, bright lemon, and a hint of turmeric. It is a sophisticated, protein-packed spread that balances savory richness with a refreshing, zesty finish.
🥗 Ingredients
The Legume Base
- 1 cup Dry Moong Dal (Split Yellow Mung Beans) (rinsed thoroughly until water runs clear)
- 3 cups Water (for boiling)
- 1/2 teaspoon Turmeric Powder (added to the boiling water for color)
- 1 piece Bay Leaf (dried)
Aromatics & Emulsifiers
- 1 head Garlic (roasted and squeezed from the skin)
- 1/3 cup Tahini (well-stirred, high-quality)
- 1/4 cup Extra Virgin Olive Oil (plus extra for drizzling)
- 3 tablespoons Fresh Lemon Juice (about 1 large lemon)
- 1 teaspoon Cumin Seeds (toasted and ground)
- 1 teaspoon Sea Salt (adjust to taste)
- 2-3 tablespoons Ice Water (to achieve a fluffy texture)
For Garnish
- 2 tablespoons Fresh Cilantro (finely chopped)
- 1/4 teaspoon Smoked Paprika (for dusting)
- 1 tablespoon Toasted Pine Nuts (for crunch)
- 1 pinch Red Chili Flakes (optional for heat)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Slice the top off the head of garlic to expose the cloves, drizzle with a little olive oil, wrap tightly in foil, and roast for 35-40 minutes until softened and caramelized.
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2
While the garlic roasts, rinse the split mung beans in a fine-mesh sieve under cold water until the water is no longer cloudy.
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3
In a medium saucepan, combine the rinsed mung beans, 3 cups of water, turmeric, and the bay leaf. Bring to a boil over high heat.
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4
Once boiling, reduce the heat to low, cover partially, and simmer for 20-25 minutes. The beans should be very soft and most of the water absorbed.
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5
Drain any excess liquid from the cooked beans and discard the bay leaf. Let the beans cool for about 10 minutes.
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6
In a small dry skillet, toast the cumin seeds over medium heat for 1-2 minutes until fragrant, then grind them using a mortar and pestle or spice grinder.
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7
Transfer the cooked mung beans to a food processor. Squeeze the roasted garlic cloves out of their skins directly into the processor bowl.
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8
Add the tahini, lemon juice, ground cumin, and sea salt. Pulse a few times to combine into a chunky paste.
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9
With the processor running, slowly drizzle in the 1/4 cup of extra virgin olive oil until the mixture begins to smooth out.
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10
To achieve a professional 'whipped' texture, add the ice water one tablespoon at a time while processing on high for another 60 seconds.
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11
Taste and adjust seasoning, adding more lemon juice for brightness or salt as needed.
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12
Spread the mixture onto a shallow serving plate, creating decorative swirls with the back of a spoon.
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13
Garnish with a generous drizzle of olive oil, a dusting of smoked paprika, chopped cilantro, and toasted pine nuts.
💡 Chef's Tips
For the smoothest texture, ensure the mung beans are slightly overcooked until they are mushy. If you cannot find split yellow mung beans, whole green mung beans work but require soaking overnight and will result in a coarser, darker spread. Always use fresh lemon juice; bottled juice lacks the essential oils that provide the necessary floral acidity to cut through the beans. Adding ice water at the very end of the blending process is the secret to a light, aerated, and pale-colored dip. Leftovers keep well in the fridge for up to 4 days; just stir in a teaspoon of warm water if it firms up too much.
🍽️ Serving Suggestions
Serve warm or at room temperature with toasted za'atar pita chips. Use as a gluten-free base for a Mediterranean bowl topped with roasted cauliflower and pickled red onions. Pair with a crisp, chilled Sauvignon Blanc or a light Ginger Kombucha to complement the earthy notes. Serve alongside a platter of crunchy raw radishes, Persian cucumbers, and heirloom carrots. Spread onto sourdough toast and top with a poached egg for a high-protein breakfast.