Recipe Credit: Grain Industry Association of Western Australia
Ingredients
Directions
Soak lupin grits in hot water for 20 minutes and drain.
Cook the grits for 15 minutes in water with bicarb soda until soft. Drain and rinse with cold water.
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.
Add tahini and mix into the paste.
Mix all the ingredients into the Lupin hummus and serve with bread sticks.
Mix the pistachio nuts into the Lupin hummus and mash the Avocado into the mixture.
Drizzle olive oil just before serving.
Serve with warm fresh flatbread.