Lupini bean hummus with fennel sticks

Ingredients

For 1 serving

• Lupini beans100 g
• Tahini5 g
• Extra virgin olive oil1 teaspoon
• Garlic1 clove
• Lemon juiceto taste
• Fennel100 g

Contains: sesame, lupin,

In season: October – April

Method

1. Drain the lupini, rinse them well under running water to remove the brine and peel them by squeezing the bean out of its skin: it takes a while, but makes the dip smooth.
2. Peel the garlic clove and remove the green core if there is one.
3. Blend the lupini with the tahini, the oil, the garlic, the lemon juice and 2–3 spoonfuls of water, scraping down the sides now and then, until smooth; taste and add more lemon if needed.
4. Wash the fennel, trim the base and the toughest outer layers and cut it into sticks; serve them alongside the hummus.