60ml (¼ cup) fresh lemon juice

250g (1 ½ cups) cooked lupin crumb, see note.

1 small clove garlic, minced

2 tablespoons extra virgin olive oil, plus more for serving

½ teaspoon ground cumin

Salt to taste

2-3 tablespoons water

Dash ground paprika for serving

60ml ( ¼ cup) well stirred tahini

Method

In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 second more. 

Add the olive oil, minced garlic, cumin and a ½ teaspoon salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30seconds or until well blended.

Add half the lupin to the processor and process for 1minute. Scrape sides and bottom of the bowl, then add remaining lupin and process until thick and quite smooth; 1 to 2 minutes.

Most likely the hummus will be too thick or still have tiny bits of lupin. To fix this, with the processor going, slowly add 2 to 3 tablespoons of water until you reach the ideal consistency.

Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and a dash of paprika.

Store lupin hummus in an airtight container and refrigerate up to one week.