Lupin hummus – My Provincial Kitchen

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Lupin hummus

Here’s a fabulous recipe from Clarissa 
The Nourished Chef.  It's a real ripper because it uses lupin instead of chickpeas so the carb content is so much lower.


1 1/2 Cup Flaked Lupins
Juice of 2 Fresh Lemons
1/2 Cup Hulled Tahini
2 Garlic Cloves
1/4 Cup Avocado Oil
1 teaspoon Cumin
1/2 tsp Sweet Paprika
Salt + Pepper (to taste)


1. Place flaked lupins into a frypan over medium heat. Toast until lightly golden.
Put aside. Bring a pot of water to the boil. Pour in the toasted lupins and boil for 3 minutes.
Remove from the heat and strain well using a sieve. Put aside.
2. Place all the ingredients in a food processor or Vitamix. Blend for 1 minute, using your tamper to push the ingredients into the blades. If using a food processor, periodically pause the machine to scrape down the sides. While your chosen machine is running, drizzle in 4 tablespoons of ice water. Continue to process until creamy and pale.
3. Taste, and adjust seasoning as necessary.
4. Serve your hummus with your favourite crackers or vege sticks
5. Sprinkle with toasted lupins and toasted sesame seeds.
Cook’s Tip
* For this recipe, I’ve used my ultra smooth Homemade Tahini Recipe (you can find the recipe on my page). If your tahini is extra-thick to begin with, you might need to add 1 to 2 tablespoons more ice water
Do you enjoy hummus?  We love this because the texture & flavour is so similar to traditional hummus.
Lupin hummus, deli meats, vegetable sticks on bread board

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