Lupin Hummus

Simone Austin

Ingredients:

  • 1 ½ cups cooked Lupin flakes
  • 2 cloves garlic freshly crushed/chopped
  • 2 tablespoons tahini paste
  • 3 -4 scoops of Glucerna Vanilla powder
  • 2 tablespoons white wine vinegar
  • 2 tablespoons of extra virgin olive oil
  • 2 teaspoons of lemon juice
  • 1 tsp lemon zest
  • 1 teaspoon salt

Method:

  1. Add ¾ cup dry lupin flakes to 3 cups hot water and bring to the boil. Boil for 3 -4 minutes and strain.
  2. Place 1 ½ cups of cooked lupin flakes, into a food processor along with all other ingredients apart from the Glucerna powder.
  3. In a cup mix the Glucerna powder with a little water to make a runny paste and then add to the other ingredients.
  4. Blend all ingredients until smooth.
  5. Add a little extra water if you feel the dip is too think. Drizzle with a little more extra virgin olive oil if desired.
  6. Serve with sliced vegetables for dipping.

For more details on Glucerna, go to glucerna.com.au

Notes:

Lupins are a high protein, high fibre legume, that are very low in carbohydrate and fat. They make a good substitute for chickpeas in this Lupin hummus like dip.

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