Creamy, loaded with roasted red peppers, and packed with protein, this mung bean dip will not disappoint as a game day snack with veggies, slathered on a sandwich, or tossed on top of a salad! Plus, it’s vegan, dairy free, naturally gluten free and grain free.
I am FABULOUS! I had my first FREE weekend in TWO months! woohooo! Friday night I made PUMPKIN pizza adapted from this recipe (I’ll post my version soon!) and saw the Steve Jobs movie…I just don’t get him! On Saturday I slept in until 11:30am! I cannot tell you the last time I slept that late but it’s the first weekend I had NO work that had to get done so I took advantage to catch up on some zzz’s. And I have to say, Saturday was the first day in a WHILE that I woke up feeling refreshed. I had lunch with friends, did some Halloween shopping, and then celebrated a friends birthday. Sunday I had a lazy day lounging, blogging, cooking, and organizing my apartment. Feeling organized again is a wonderful feeling!
Amongst my cooking adventures, I whipped up this mung bean dip for my movie marathon, and let me tell you, it did NOT disappoint!
Mung beans are among my favorite of the beans largely because they’re the simplest to prepare — they don’t require any soaking. If you soak your beans you know they take prior planning. Not mung beans! Order yours online today (click here!).
Plus, they’re packed with protein: 14 grams per cup, to be exact! Plus 15 grams of fiber and iron, potassium and magnesium, which are all important minerals we need in our diet. Iron is vital for your blood to transport oxygen to every cell in your body, potassium reduces the risk of heart disease, and magnesium helps keep your bones strong.
If you’re getting a little tired of hummus, try this mung bean dip…it’s…
- Naturally gluten free and grain free
- Only 4 ingredients (plus spices)
…and totally good for you!
Whip up a batch of this dip today and store it in your fridge all week.
Slather it on a sammie, make it your go-to dip with veggies and whole grain crackers, or throw a blob of it on a salad…it’s creamy and delish any way you eat it!
- 3 garlic cloves, in jackets
- 1 cup dry mung beans
- 2 roasted red peppers (jarred in water is fine)
- 1-2 tablespoons extra virgin olive oil
- ½ teaspoon sea salt
- ¼ teaspoon turmeric
- Pinch of red chili pepper flakes
- Pinch of cumin
- Pinch of smoked paprika
- Place garlic cloves, in jackets, on a baking sheet and roast at 400ºF for 10 minutes. Garlic should be soft with slightly browned edges when done. Remove from jackets and set aside.
- While the garlic is roasting, cook mung beans with water or vegetable stock, according to package instructions.
- Add garlic, mung beans, and roasted red peppers to a food processor and pulse to combine. Slowly add olive oil to thin dip. You may require less than 1 tablespoon or more than 2 tablespoons, depending on how your mung beans are cooked, so add oil slowly.
- When desired consistency forms, add spices and pulse to combine.
- Refrigerate to cool dip and serve with veggies and/or whole grain crackers. Enjoy!
Looking for more MUNG BEAN recipes?!