Mediterranean Lupin Dip with Sundried Tomatoes


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AuthorMirthe EcklCategory, , , DifficultyBeginner

This mediterranean inspired dip is a vegan protein-rich yet ketogenic recipe that fits in the Functional Medicine lifestyle. It gives the beloved hummus a break, and with the substitution of lupin beans instead of chickpeas provides you with an extra serving of protein, with little added carbs.

Lupin beans are fairly common in Italian dishes, but should really be one of the staples in the vegan cuisine. 100g of drained lupin beans pack in 9.5g of protein, and only 5.7g of carbs. If you make this a meal with a full glass jar (190g lupin beans), you get 18g of protein (!)  and only 11g of carbs, making this a great meal for your low carb/ keto days.

Lupin beans also nourish your good gut bacteria by providing fiber and prebiotics. However, this also means that if you suffer from IBS or SIBO, you may have to temporarily stay away from this meal option until your gut bacteria are back in balance.

Yields1 Serving
Prep Time5 mins

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 2 Lupin beans, drained (190g)
 1 tsp Extra virgin olive oil
 0.25 cup Water
 0.25 tbsp Himalayan salt

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 5 Sundried tomatoes
 1 dash Freshly squeezed lemon juice
Optional
 1 tbsp Fresh basil
1

Place everything in a blender. Blend until smooth.
Serve as a dip with crudité or lightly cooked/steamed vegetables.

Ingredients


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 2 Lupin beans, drained (190g)
 1 tsp Extra virgin olive oil
 0.25 cup Water
 0.25 tbsp Himalayan salt

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 5 Sundried tomatoes
 1 dash Freshly squeezed lemon juice
Optional
 1 tbsp Fresh basil

Directions

1

Place everything in a blender. Blend until smooth.
Serve as a dip with crudité or lightly cooked/steamed vegetables.

Mediterranean Lupin Dip with Sundried Tomatoes

1 Comment

  1. Cherrie on 27 May 2020 at 3:54 PM

    Tried this and absolutely loved it. It is a really nice dip if you can’t have too many carbs it is a great alternative to hummus. Super easy to make also.

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