Creamy Lupini Flake Hummus

  • Yield: around 4 servings
  • Prep time: 25 MINUTES
  • Cook time: 5 MINUTES
  • Total time: 30 MINUTES


  • 1 Cup Cooked Aviate Lupini Flakes
  • 1/4 Cup Tahini paste
  • 2 TBSP Olive Oil
  • 1 TBSP Lemon juice
  • 1 TSP Lemon zest
  • 1 TSP Salt
  • 2 Cloves garlic
  • ¼ Cup Water (extra)


  • Add lupini flakes to 3 cups of hot water and bring to the boil.
  • Boil for 3 minutes stirring then strain. Place cooked lupin flakes and all other ingredients in a food processor and blend until smooth.
  • Check seasoning and adjust if necessary. When warm it will taste very tart, this mellows when dip has been cooled.
  • You may need to add up to an extra ¼ cup of water or olive oil to achieve a creamy consistency.
  • Dip will stiffen a little on standing, if you feel it is too thick, just add extra water and blend.
  • Store in the fridge in a sealed container for up to 10 days. Suitable to freeze (you may need to stir it a bit and to add a little lemon juice or water after defrosting).


Don't be afraid to blend for 2 minutes or more to obtain a smooth consistency.  If you have a large food processor we recommend doubling the batch.

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