Lupini Red Pepper Dip
THE WHY BEHIND THIS RECIPE
I love this because it tastes delicious of course but also because lupini beans are rich in protein and amino acids. Did you know that 1 cup of lupini beans have about 25-30g of protein…compared to 1 cup of chickpeas which have ~15 grams? I still love chickpeas of course but it can be fun to mix it up! You could also make this dip with chickpeas for a red pepper hummus variation.
Serve with a refined-grain free cracker like Flackers, Ellas Flats, or Simple Mills.
Yields: 8-10 servings
Total time: 10 minutes
WHAT YOU NEED
TOOLS
Food processor
Measuring cups/spoons
INGREDIENTS
1 1/2 cups of lupini beans (I love Brami)
2 whole roasted red peppers from a jar
1/4 cup tahini
6-7 little cloves of garlic
2 tbsp olive oil
1 tsp ground cumin
2 tsp smoked paprika (more if you like paprika!)
1 whole lemon juiced and zested
1 tsp salt
Top with a little more olive oil, paprika or parsley!
HOW TO DO IT
Throw everything EXCEPT the olive oil into the food processor and blend.
When you are almost done, add 2 tbsp olive oil and just pulse a few times until it’s combined.
Why do I do this? When you blend olive oil, it can sometimes taste funny due to a process called oxidation or the release of bitter-tasting polyphenols from the oil. High-speed blending introduces air into the olive oil, which can oxidize it. This process can alter the flavor, making it taste metallic, bitter, or just a little off. Olive oil contains natural polyphenols (antioxidants), which can have a bitter taste. When blended at high speeds, these compounds may become more pronounced. This is why I like to add my olive oil at the end either just by stirring it in by hand or adding it and pulsing it only a few times.
Nutritional Info
Per serving, makes about 8-10 servings
Calories: 110
Carbohydrates: 4g
Fiber: 2g
Net carbs: 2g
Protein: 6g
Fat: 8g
Sodium: 304mg
Sugar: 0g
