Sports dietitian Julie Meek shares a zesty hummus dip with a unique twist.
You can throw together this delicious hummus dip in minutes – perfect for
spreading on pita bread, eating with carrot sticks, or swirling through a
salad.
Hummus is usually made from chickpeas, but this recipe uses lupin flakes
for a slight twist. Lupin flakes are derived from the lupin bean, a legume
that is mostly grown in Western Australia.1
Like other legumes, lupins are a good plant source of protein and fibre.
They also have a low glycaemic index (GI), so they can help you feel fuller
for longer.2
Ingredients
- 1 ½ cups cooked lupin flakes
-
2 cloves of garlic, minced
-
2 tablespoons tahini
-
2 tablespoons of olive oil
-
2 teaspoons lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon salt
Method
-
Place all ingredients in a food processor.
-
Blitz until smooth.
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Disclaimer:
This article contains general information only and does not take into account the health, personal situation or needs of any person. In conjunction with your GP or treating health care professional, please consider whether the information is suitable for you and your personal circumstances.