Mung bean dip


Prep time30 minutes
Meal categorySnacks
Recipe sourceGrains & Legumes Nutrition Council


Serve this colourful bean dip with vegetable sticks as a quick snack or party canapé.


1Cup(110g) dried mung beans
4Cupboiling water
1⁄4Cupolive oil
2CloveGarlic (crushed)
1 green onion (finely sliced)
1Cupfresh coriander leaves
2Tablespoon (Metric)Tahini
1⁄3Cupfresh lemon juice
2Tablespoon (Metric)water
2Teaspoon (Metric)Moroccan spice mix
  Toasted wholemeal pita bread or vegetable crudite (to serve)


  1. Place beans in a large saucepan of boiling water. Bring to a boil, then reduce heat to low. Cover and cook for 20 minutes or until beans are soft and fluffy.
  2. Meanwhile, heat oil in a saucepan over medium heat. Add onions and garlic and cook for 1 minute. Set aside to cool.
  3. Transfer the beans to a food processor. Add cooled onion mixture (including oil), coriander, tahini, lemon juice, water and Moroccan spice. Puree until smooth. If a little thick add a little more water or lemon juice.
  4. Serve with toasted wholemeal pita bread, or vegetable crudité.


Nutrition Information
  • Energy: 621kJ
  • Protein: 4.6g
  • Total fat: 10.5g
  • Saturated fat: 1.5g
  • Carbohydrate: 9.7g
  • Fibre: 3.5g
  • Sodium: 8mg


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