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.
Preparation Time: 5 minutes
Cooking Time: Nil
500g lupini (pickled or pre-cooked)
100ml extra virgin olive oil
1 Tbls unhulled tahini
Juice from ½ Lemon
Ground black pepper
The easiest way to buy Lupini is already pickled, simply rinse and use.
Use the lupini spread on virtually anything from bread, sesame crackers
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.
229240 - 2023-07-17 10:51:03
Copyright 2022 OatLabs ABN 18113479226