AuthorBiteSizedSay hello to your new favorite dip: Monggo Hummus—a deliciously inventive Filipino twist on the classic Middle Eastern spread! Instead of the usual chickpeas, this version uses locally loved monggo (mung beans), giving it a smooth, earthy base that's both nutritious and uniquely satisfying.
Slowly simmered until tender, the mung beans blend beautifully with creamy peanut butter, a nod to the Filipino love for nutty flavors. Olive oil adds richness, while fresh lemon juice brightens things up with a zesty kick. The addition of minced garlic, cumin, paprika, and black pepper brings layers of warmth and spice, making each bite feel cozy yet vibrant.
This dish is not only budget-friendly and packed with plant-based protein—it’s also super versatile. Serve it as a dip with crackers, pita chips, or even kropek for a fusion snack. Spread it on toast, sandwiches, or use it as a base for grain bowls and salads. It's bold, it’s creamy, and it’s packed with comforting flavors that feel both familiar and new.
Want it creamier? Just add a bit of water to adjust the texture to your liking. Want more heat? Sprinkle on extra paprika or a dash of chili oil. Finish with a drizzle of olive oil and a pinch of flaky salt, and you’ve got yourself a show-stopping dip that’s perfect for potlucks, meriendas, or mindful snacking.
Monggo Hummus isn’t just a recipe—it’s a celebration of how local ingredients can cross borders and create something excitingly fresh. It’s hearty, healthy, and absolutely worth making a big batch of—you’ll be scooping this up 'til the very last smear!
Boil soaked mung beans until soft (about 15 minutes). Drain and let cool slightly. In a blender or food processor, add cooked monggo, tahini, olive oil, garlic, lemon juice, cumin, salt, and pepper.
Blend until smooth, adding water gradually to reach your preferred consistency. Adjust seasoning, adding more lemon, salt, or olive oil as needed.
Transfer to a bowl, drizzle with olive oil, and sprinkle paprika on top. Serve with pita bread, crackers, vegetable sticks, or as a sandwich spread.
Ingredients
Directions
Boil soaked mung beans until soft (about 15 minutes). Drain and let cool slightly. In a blender or food processor, add cooked monggo, tahini, olive oil, garlic, lemon juice, cumin, salt, and pepper.
Blend until smooth, adding water gradually to reach your preferred consistency. Adjust seasoning, adding more lemon, salt, or olive oil as needed.
Transfer to a bowl, drizzle with olive oil, and sprinkle paprika on top. Serve with pita bread, crackers, vegetable sticks, or as a sandwich spread.
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