140g TLC Lupin Protein Flakes
2 cloves garlic – crushed
20ml dehulled tahini paste
20ml wine vinegar
1 teaspoon lemon juice
60ml vegetable oil
½ teaspoon vegetable stock powder
½ teaspoon salt
10ml olive oil – for drizzling
- Add the lupin flakes to 750ml hot water. Bring to the boil. Boil for 3 minutes and then strain.
- Place the lupin flakes and all other ingredients (except the drizzling oil) in a food processor. Blend until smooth.
- Up to 125ml water may be added to make the hummus more creamy.
- Serve drizzled with oil, sprinkled with paprika.