My new recipe using my new super food – Lupin Flakes! Today I would like to introduce a new flavour of my beloved Lupin Hummus – Roasted Capsicum Version!
Roasted capsicum dip is so tasty and I always have to try not to eat it too much, due to the amount of cream cheese used in it.
So I thought, how about replacing it with something I do not need to feel too conscious about – Lupin Flakes!
The lupin’s subtle flavour complements the sweetness of roasted capsicums. Vegan and Gluten Free is certainly a bonus too. It lasts for about 4-5 days in a fridge.
Hope this new flavour of Lupin Dip can be a new addition of your repertoire 🙂
2 Red Capsicums (about 500 – 550g in total)
100ml Lupin Flakes
1 Tablespoon of Hulled Tahini
1 Tablespoon of Lemon Juice
2 cloves of Garlic – roughly chopped
0.5 Tablespoon of White Vinegar
0.5 Tablespoon of Extra Virgin Olive Oil
Sea Salt for season
- For red capsicums, cut each red capsicum into quarters. Remove the seeds and membranes. Place them skin side up on a greased oven tray. Grill them for about 15 minutes or until the skin has blackened and blistered. Remove them from the grill and wrap them with tin foil. Leave it for 10-15 minutes to make the skin loosen. Peel and discard the skin.
- For lupin flakes, place the lupin flakes in cold water and bring to boil. Boil it for 3 minutes. Drain and rinse the lupin flakes a few times, and then drain off the water from the lupin flakes very well.
- Place the roasted red capsicums (Method 1), the cooked lupin flakes (Method 2), tahini, lemon juice, garlic, white vinegar and extra virgin olive oil into a food processor. Process until they become smooth (or you can use a hand mixer if you do not have a food processor).
- Season it with sea salt and serve it with your choice of cracker, bread or vegetable sticks.
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.
2 Tomatoes – finely chopped
½ Red Chilli – finely chopped (include seeds if you like it hot)
1/3 Onions – finely chopped
1 small bunch of Coriander – finely chopped including the root
1 clove of Garlic – minced
2.5 Tablespoon of Lime (or Lemon) Juice
2 of Tablespoon of White Wine Vinegar
A pinch of Salt
Mix all ingredients except a small amount of Coriander leaves. Taste if and add more Salt if necessary. Rest it in the fridge until serve. Put the Coriander leaves on top as decoration when you serve.