Mung Bean Dip

1 serve of whole grain
Each serve is 16g of whole grain. GLNC recommends 3 serves daily.

Serves: 8

Preparation time: 10 minutes

Cooking time: 20 minutes


  • 1 cup (110 g) dried mung bean
  • 2 garlic cloves, crushed
  • 1 green onion, finely sliced
  • 1 cup fresh coriander leaves
  • 2 tablespoons tahini
  • 1⁄3 cup fresh lemon juice
  • 2 tablespoons water
  • 2 teaspoons 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 crudite.

Recipe developed by foodnutzz.

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