Lupin Pumpkin Dip
Prep time 45 mins (including roasting).
Makes 2 x 500 ml. (GF) (V)
- 60g lupin flake
- 500g butternut pumpkin, peeled and diced
- 250g sweet potato, peeled and diced
- 1 tbsp Ras el Hanout (store bought or recipe below)
- 2 small cloves garlic
- 1 tbsp lemon juice
- olive oil for roasting
- salt & pepper
Ras el Hanout is available commercially in most good grocers. However, if you want to make your own this is the blend we use.
- 20g Cardamom Seeds
- 20g Black Peppercorns
- 20g Fennel Seeds
- 20g Allspice
- 40g Cinnamon
- 40g Ground Coriander
- 40g Ground Cumin
- 45g Maldon Sea Salt
- 50g Turmeric
- 75g Paprika
- 40g Raw sugar or coconut sugar
- Preheat oven to 180° C. Toss pumpkin and sweet potato in oil and season well.
- Roast in oven until pumpkin & sweet potato is golden and has caramelised, about 40 minutes.Toss halfway through roasting.
- In a small saucepan, add Lupin Flake to 3 cups boiling water. Bring to boil and reduce heat slightly so Lupin Flake doesn’t boil over and cook for 3 minutes. Drain flake into a fine mesh sieve.
- Place cooked Lupin Flake and all other ingredients in food processor and blend until smooth. Check seasoning and adjust if necessary.
- The consistency of the dip should be similar to hummus. You may need to add extra water at this stage to achieve that consistency.
- Store in the fridge for 3-5 days.
- Wet the cardamom, fennel & black peppercorns and pan roast until dry & fragrant.
- Grind and sieve until the spices are finely ground.
- Mix with all other ingredients and store in an airtight container.
- We suggest you make a large batch of Ras el Hanout and add it to the Lupin Crumb recipe to crumb lamb, salmon or vegetables.
Suitable to freeze but if freezing make the dip a stiffer consistency. Freezing vegetables breaks down cell walls which release water and therefore the dip will be watery when thawed.
If it is too stiff when thawed you can always add a little water but you can’t take it out if the dip is too watery.