Lupin Skordalia (garlic sauce)

Lupin Skordalia (garlic sauce)

Prep time:10 mins, Serves: makes approx. 2 cups

(GF) (V)


  •  120g lupin flake (1 cup)
  • 1 large clove garlic
  • 2 potatoes (300g)
  • 50 ml white wine vinegar
  • 100 ml oil of choice (except coconut)
  • 1 tsp salt
  • 2-3 tbsp water (extra)

Method - for Dip

  1. Boil lupin flake in 3 cups of boiling water, stirring occasionally for 3 mins and drain
  2. Cook potato with skin on (boil, steam or microwave), then peel and lightly mash
  3. Blend lupin in food processor with the 2 Tbsp of hot water.
  4. Add lightly mashed potato and vinegar and blend until smooth
  5. Scrape down sides, then with motor running slowly add the oil and continue to blend until nice and smooth
 Note: you may need to stop and scrape down sides a couple of times in between blending


Method - for Sauce

  • Follow steps above for the dip, just add an extra 5 tablespoons of hot water after the addition of oil and blend until desired sauce like consistency is reached


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