📝 About This Recipe
A vibrant and nutrition-packed twist on the classic Middle Eastern dip, this hummus swaps traditional chickpeas for protein-rich lupini beans. Known for their silky texture and slightly nutty undertone, lupini beans create a low-carb, high-fiber spread that is exceptionally creamy and satisfying. Infused with bright lemon, rich tahini, and a hint of smoked paprika, this dish is a sophisticated upgrade to your appetizer repertoire that celebrates the ancient power of Mediterranean legumes.
🥗 Ingredients
Main Ingredients
- 2 cups Lupini beans (cooked, rinsed, and skins removed)
- 1/2 cup Tahini (high-quality, well-stirred)
- 1/4 cup Fresh lemon juice (about 1.5 large lemons)
- 2 cloves Garlic (peeled and roughly chopped)
- 3 tablespoons Extra virgin olive oil (cold-pressed for best flavor)
- 2-4 tablespoons Ice water (added gradually for fluffiness)
- 1/2 teaspoon Ground cumin
- 1/2 teaspoon Sea salt (adjust to taste)
For Garnish
- 1 tablespoon Toasted pine nuts (golden brown)
- 1 tablespoon Fresh flat-leaf parsley (finely chopped)
- 1/4 teaspoon Smoked paprika (for dusting)
- 1/4 teaspoon Sumac (optional, for tanginess)
- 1 tablespoon Extra virgin olive oil (for drizzling)
- 5-6 pieces Whole lupini beans (reserved for decoration)
👨🍳 Instructions
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1
Start by preparing the lupini beans. If using jarred or vacuum-sealed beans, rinse them thoroughly under cold water. Gently pinch each bean to pop it out of its translucent outer skin; discarding the skins ensures a much smoother hummus texture.
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2
In a high-speed food processor, combine the fresh lemon juice and chopped garlic. Pulse for 30 seconds until the garlic is finely minced and incorporated into the juice.
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3
Add the tahini to the food processor. Process for 1 minute, then scrape down the sides with a spatula. Process for another 30 seconds until the mixture is thick, pale, and creamy.
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4
Add the 2 cups of peeled lupini beans, cumin, and sea salt to the tahini mixture. Process for 1-2 minutes, stopping to scrape down the sides halfway through.
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5
With the processor running, slowly drizzle in the 3 tablespoons of extra virgin olive oil. This emulsifies the fat into the beans for a luxurious mouthfeel.
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6
While the motor is still running, add the ice water one tablespoon at a time. The cold water aerates the tahini, turning the hummus light and fluffy. Stop once you reach your desired consistency.
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7
Continue processing for a final 2-3 minutes. The longer you blend, the smoother the lupini beans will become.
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8
Taste the hummus. If needed, add more salt for depth or an extra squeeze of lemon juice for brightness.
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9
Transfer the hummus to a wide, shallow serving bowl. Use the back of a large spoon to create a deep swirl or 'well' in the center.
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10
Drizzle the reserved tablespoon of olive oil into the well. Sprinkle the toasted pine nuts, chopped parsley, smoked paprika, and sumac over the top.
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11
Place the reserved whole lupini beans in the center as a final decorative touch. Serve immediately at room temperature for the best flavor profile.
💡 Chef's Tips
Peeling the lupini beans is non-negotiable for a smooth dip; the skins are tough and will result in a grainy texture if left on. Use ice-cold water rather than room temperature water to achieve a whipped, mousse-like consistency. If the hummus feels too thick after chilling, stir in a teaspoon of warm water or olive oil to loosen it back up. For a spicy kick, add a teaspoon of harissa paste or a pinch of cayenne pepper during the blending stage. Lupini beans can be quite salty from the brine, so always taste before adding the full amount of sea salt.
🍽️ Serving Suggestions
Warm, fluffy za'atar-dusted pita bread or crisp lavash crackers. A colorful platter of raw crudités including Persian cucumbers, heirloom carrots, and sliced radishes. As a protein-rich base for a Mediterranean bowl topped with grilled chicken or roasted halloumi. A chilled glass of dry Rosé or a crisp Assyrtiko wine. Alongside a side of marinated Kalamata olives and pickled red onions.