Lupin Dip

Lupin Dip

Prep time 20 mins. Makes 3 x 250ml tubs.

(GF) (V)


  • 120g lupin flake (1 cup)
  • 2 cloves garlic
  • 1 tbsp dehulled Tahini paste
  • 2 tbsp white wine vinegar
  • 1 tsp lemon juice
  • 1 tsp lemon zest
  • 2 tbsp oil of choice (except coconut)
  • 1 tsp salt
  • ¼ cup water (extra)


  • Add lupin flake to 3 cups of hot water and bring to the boil.
  • Boil for 3 minutes stirring then strain. Place cooked lupin flake and all other ingredients in a food processor and blend until smooth.
  • Check seasoning and adjust if necessary.
  • You may need to add up to an extra ¼ cup of water to achieve a creamy consistency.
  • Dip will stiffen a little on standing, if you feel it is too thick, just add extra water and blend.
  • Store in the fridge in a sealed container for up to 10 days. Suitable to freeze (you may need to blend it again and to add a little extra water after defrosting).
  • TIP: Don't be afraid to blend for 10 minutes or more to obtain a smooth consistency.


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