Lupin Hummus

Lupin Hummus


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


  1. 200g (7 oz) shelled lupins by La Rocca
  2. 50-100 ml (a quarter or a half cup) warm water
  3. Juice of ½ lemon
  4. 1 tsp. of tahini (sesame cream)
  5. ½ clove of garlic (optional)
  6. Salt to taste
  7. Ground black pepper to taste
  8. 5 tbsp. of extra virgin olive oil
  9. Mixed olives by La Rocca
  10. 4-5 basil leaves


  1. 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.
  2. Transfer to a bowl and serve with La Rocca olives seasoned with a drizzle of oil and chopped basil leaves.
  3. 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.