Lemony lupin dip with vegetables and rice cakes

Name: Lemony lupin dip with vegetables and rice cakes
Prep time: 15 min
Total time: 15 min
Yield: 1
Cuisine: Middle Eastern
Ingredients: 200 g Lupini beans; 10 g Tahini; 1 tablespoon Lemon juice; 0.5 clove Garlic; 2 Rice cakes; 80 g Carrots; 100 g Fennel; 50 g Radishes; 2 teaspoons Extra virgin olive oil; 1 pinch Paprika; to taste Salt

A protein-rich hummus-style dip served with crudités.

15 min
1 serving
Vegan
Middle Eastern cuisine

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Per serving

Calories: 518 kcal
Protein: 36.8 g
Carbohydrates: 53.6 g
Fat: 21.2 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

Lupini beans200 g
Tahini10 g
Lemon juice1 tablespoon
Garlic0.5 clove
Rice cakes2
Carrots80 g
Fennel100 g
Radishes50 g
Extra virgin olive oil2 teaspoons
Paprika1 pinch
Saltto taste

Contains: sesame, lupin,

Method

Peel the lupins by squeezing them between your fingers to pop out the bean, and rinse them.
Blend them with the tahini, lemon juice, garlic, half the oil and a pinch of salt, drizzling in cold water, until smooth like hummus; taste and adjust the salt (lupins are already salty).
Peel the carrots, trim the fennel removing the base and tough leaves; cut the carrots and fennel into sticks about 8 cm long; wash and halve the radishes.
Spoon the dip into a bowl and finish with the remaining oil and a pinch of paprika.
Serve it with the vegetables and rice cakes for dipping.

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Per serving

Ingredients

Method

This recipe, sized for you

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