Lupin Dip

Lupin Dip

Prep time 25 mins. Makes 2 x 200ml tubs. (GF) (V). 

per 100g: 130 Cal;  9g Protein, 8g Fat,  2g Carb,  7g Fibre


  • 120g   Lupin Flakes (1 cup)
  • 35g     Tahini paste (dehulled)
  • 40mls  White wine vinegar
  • 25ml   oil of choice (except coconut)
  • 1 tsp   lemon juice
  • 1 tsp   lemon zest
  • 1 tsp   salt
  • 2        cloves garlic
  • ¼      cup water (extra)


  • Add lupin flakes to 3 cups of hot water and bring to the boil.
  • Boil for 3 minutes stirring then strain. Place cooked lupin flakes and all other ingredients in a food processor and blend until smooth.
  • Blend, blend and blend some more to make it smooth.
  • Check seasoning and adjust if necessary. When warm it will taste very tart, this mellows when dip has been cooled.
  • 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 stir it a bit and to add a little lemon juice or water after defrosting).
TIP: Don't be afraid to blend for 10 minutes or more to obtain a smooth consistency.  If you have a large food processor we recommend doubling the batch.


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