Lupin Hummus – 3 ways
Yields10 Servings
Lupin Hummus
100 g lupin grits
5 g bicarb soda
200 ml ice cold water
4 garlic cloves chopped
5 g lemon salt
25 ml lemon juice
100 g tahini
Pinch of salt
5 ml Olive Oil
With Beetroot
60 g lupin hummus
4 walnuts chopped
100 g beetroot (1/2 beetroot pickled) finely chopped
30 g slices of fresh beetroot, cut into fine shapes and deep fried
2 g of green chilli
With Avocado and Pistachio
60 g lupin hummus
20 g pistachio nuts blanched and finely chopped
150 g of an Avocado (half medium size)
For the lupin hummus
1
Soak lupin grits in hot water for 20 minutes and drain.
2
Cook the grits for 15 minutes in water with bicarb soda until soft. Drain and rinse with cold water.
3
Blitz lupin with 200 ml of ice cold water, lemon juice, garlic and lemon salt to a smooth and creamy paste in a food processor.
4
Add tahini and mix into the paste.
For the lupin hummus with beetroot
5
Mix all the ingredients into the Lupin hummus and serve with bread sticks.
For the lupin hummus with avocado and pistachio
6
Mix the pistachio nuts into the Lupin hummus and mash the Avocado into the mixture.
To serve
7
Drizzle olive oil just before serving.
Serve with warm fresh flatbread.
Recipe Credit: Grain Industry Association of Western Australia
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Ingredients
Lupin Hummus
100 g lupin grits
5 g bicarb soda
200 ml ice cold water
4 garlic cloves chopped
5 g lemon salt
25 ml lemon juice
100 g tahini
Pinch of salt
5 ml Olive Oil
With Beetroot
60 g lupin hummus
4 walnuts chopped
100 g beetroot (1/2 beetroot pickled) finely chopped
30 g slices of fresh beetroot, cut into fine shapes and deep fried
2 g of green chilli
With Avocado and Pistachio
60 g lupin hummus
20 g pistachio nuts blanched and finely chopped
150 g of an Avocado (half medium size)