Being vegetarian, I eat a lot of chickpeas particularly for their high protein and fibre and low carbohydrate content however lupini beans are on another level altogether. These beans are like little nuggets of gold, a complete protein containing all 9 essential amino acids, which for me at least, propels the lupini to superfood status. Plus, I love the taste and texture of this bean.
They have a similar taste to chickpeas albeit slightly nuttier and have a courser or grainier texture. A word of warning, pickled lupini are very salty, so be sure to thoroughly rinse the beans 2-3 times before use.
Lupini are high in protein and fibre but low in carbohydrates, making this spread much more nutritious and filling than butter and cream.
Ingredients 500g lupini (pickled or pre-cooked)
100ml extra virgin olive oil
1 Tbls unhulled tahini
Juice from ½ Lemon
Ground black pepper
Rinse the lupini 2-3 times under cold running water to remove the salty brine pickling.
The easiest way to buy Lupini is already pickled, simply rinse and use.
Combine all ingredients into a food processor and blitz until the lupini have broken down. The spread will have a grainy like appearance and texture unlike the smoothness of hummus. If preferred, you may want to add additional olive oil for a slightly smoother texture.
Transfer the lupini spread to a bowl and refrigerate covered with cling wrap.
The spread will last up to a week refrigerated.
Notes Use the lupini spread on virtually anything from bread, sesame crackers and crumpets or as a filling in wraps and tortillas or as a dip. A dollop of the lupini spread will also add flavour and bulk to soups and salads.
Lupini spread can be used as a topping or filling on bread, crackers, crumpets, wraps and tortillas.