Since I came back from the Middle East last year, I have been really into Middle Eastern food. I have not cooked Middle Eastern food much at home, because chickpeas involves a long cooking process (soak overnight, cook long time, mush it etc… you know it!).
And then, one night in a café in Wembley, I was introduced to Lupin. The café is owned by a friend of ours and she showed it to us as her new product.
Lupin is a legume grain and is commonly used as livestock feed. Apparently, Western Australia produces a lot of Lupin. Due to its high nutritional value, it has been now introduced to us human beings.
Her café sells a 400g of Lupin flakes for $8 ish. She told me that it tastes like chickpeas, and can be used as its alternative. One big difference is how easy it is to deal with. It is already flaked so it involves none of the time consuming chickpea process.
So, this is my first Lupin recipe – Lupin Hummus. It is very easy and good if you need to bring things to a party.
160ml Lupin Flakes
2 small cloves of Garlic –chopped
2.5 Tablespoons of Tahini
2 Tablespoons of White Vinegar
1.5 Tablespoons of Lemon Juice
2 pinches of Sea Salt
Olive Oil to drizzle
1 pinch of dried Oregano for garnish
- Put lupin flakes into a small saucepan filled with cold water (not included in the above ingredients) and bring to boil. Simmer for a further 3 minutes. Drain and rinse the lupin a few times, and then drain off the water from the lupin very well. Place it into a bowl or a food processor if you have one.
- Add garlic, tahina, white vinegar, lemon juice and sea salt into the lupin. Mix together with a hand mixer (or a food processor) until it becomes smooth.
- Plate the Lupin Hummus. Drizzle olive oil over the hummus and garnish with oregano.