Ok so what the heck is Lupin? I have been asking myself that since I saw it appearing everywhere in vegan versions of spreads, burgers, milk an yoghurt.
Most commonly these products consist of the yellow Lupin bean. This bean is super high in protein and fibers, has no cholesterol is gluten free and easy to digest. In Portugal most commonly it is pickled and served as a pre-dinner snack or during drinks.
Last weekend I went to one of the many local farmers markets of Lisbon and got two bags full of fresh, seansonal, local produce for next to nothing. I also got a bag of pickeled lupin beans and at home started to get some inspiration of the net.
My boyfriend came up with a great recipe for Lupin Hummus and I made a seasonal salad.
What you need
200g of pickled Lupini beans (rinsed and peeled)
2 cloves of garlic
2 tbsp of olive oil
1/2 a squeezed lemon
120ml olive oil
salt and pepper to taste
What to do
Place all ingredients in a food processor and blend into a smooth paste.
That’s that. Super easy. We had it as a dip for jacket potatoes but it goes also really well as bread spread or dip for raw veggies.
Beetroot, Apple and Lupine Salad
This is what you need for two peeps
2 beetroots (knob and leaves, zero waste!)
2 handsful of rocket salad
100g of cooked lupini
1/2 – 1 clove of garlic (as you like)
2 tbsp of olive oil
a sprinkle of vinegar (balsamic or apple)
salt and pepper
some walnuts and almonds
What to do:
1. cut the leaves of the beetroot, wash them and peel the knobs. Cut the leaves in thin stripes for the salad. Get a bowl and grate the both beetroots.
2. In the bowl make a dressing with the grated beetroot and the juice: grafe the garlic with the same grater into the bowl, add the olive oil, vinegar and salt and pepper and put to the side. You can add more oil or vinegar to your own taste.
3. Cut the apple into cubes and chope up the walnuts and almonds into little pieces. (If you have to peel the lupine).
4. Get a plate and place a handful of rocket salad in the middle, add half of the beetroot leaves on top and half of your grated beetroot “dressing”. Top with apple and nuts. Repeat for the other plate and enjoy 🙂
This salad is a great side dish for dinner or for lunch with soul and fresh bread.