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Lupine Hummus (from Sweet Lupine Seeds)

A high-protein alternative to classic chickpea hummus – nutty, creamy and rich in plant protein. Use only certified sweet lupine seeds.
Print Recipe
Prep Time 20 minutes
Cook Time 39 minutes
Total Time 59 minutes
Course Dip
Cuisine Kitchen
Servings 3

Equipment

  • Large pot
  • colander
  • Blender or food processor
  • Mixing bowl

Ingredients
  

  • 200 g dried sweet lupine seeds certified
  • 2 tbsp tahini sesame paste
  • 2 tbsp olive oil plus extra for serving
  • 1 clove garlic
  • Juice of 1 lemon
  • ½ tsp ground cumin
  • Salt and pepper to taste
  • 50 –100 ml cooking water reserved from lupines
  • Optional: paprika and fresh herbs for serving

Instructions
 

  • Soak lupine seeds for 12 hours or overnight in cold water. Drain and rinse.
  • Cook in fresh unsalted water for 35–45 minutes until tender. Reserve the cooking water.
  • Drain the lupines and allow to cool slightly.
  • Place lupines, tahini, olive oil, garlic, lemon juice and cumin in a blender.
  • Blend until smooth, adding cooking water tablespoon by tablespoon until you reach your desired consistency.
  • Season generously with salt and pepper.
  • Serve drizzled with olive oil, sprinkled with paprika and fresh herbs.

Notes

  • Sweet lupines only: Never use seeds from wild or unknown garden varieties
  • Cooking time: Lupine seeds can take longer than chickpeas – taste-test for doneness
  • Texture: For an extra smooth result, rub off the seed skins after cooking
  • Protein content: Lupine seeds contain up to 40% protein – significantly more than chickpeas
  • Storage: Keeps refrigerated for up to 4 days
  • Variation: Add roasted red pepper or smoked paprika for a different flavour profile