Rich in protein, fibre and minerals, lupins are low in calories and provide lots of energy. They are the ideal replacement for chickpeas when making hummus, which is a tasty appetiser to try on wraps and crackers or with vegetables.
about 25 mins
- 200g (7 oz) shelled lupins by La Rocca
- 50-100 ml (a quarter or a half cup) warm water
- Juice of ½ lemon
- 1 tsp. of tahini (sesame cream)
- ½ clove of garlic (optional)
- Salt to taste
- Ground black pepper to taste
- 5 tbsp. of extra virgin olive oil
- Mixed olives by La Rocca
- 4-5 basil leaves
- Soak the lupins in lukewarm water for about two hours to soften them and remove any salt. In a mixer add the drained lupins, 50-100 ml (a quarter or half a cup, depending on texture of the mix) of water, the juice of half a lemon, a teaspoon of tahini, half a clove of garlic, a pinch of salt, black pepper and extra virgin olive oil. Blend until it becomes a soft and creamy paste.
- Transfer to a bowl and serve with La Rocca olives seasoned with a drizzle of oil and chopped basil leaves.
- Accompany the lupin hummus with carasau or pita bread, and with raw or boiled vegetables. It is ideal as an antipasto, but it is also suitable as a light and nutritious appetizer.