I’ve been wanting to try and make a Hummus with Lupini beans. The only thing is they’re still quite hard even in the bags where they’re prepared for eating straight away . Although I’m assuming they’re prepared to eat straight away that is 🤩🤞🏻(I get the ones linked from Amazon UK) and they don’t need to be soaked, or boiled or cooked? I’m wondering if boiling them further would soften them at all. Has anyone replaced chickpeas for Lupini beans in hummus and was it any good?
I used them a couple of months ago to make a kind of “baked beans” in my own tomato sauce . It was okay, but they were just a bit hard!
by Gracey888
3 Comments
Falafel
I read somewhere that you need to take the skin off the lupini beans first if you want to make anything with them
I’ve been making a DIY version of Jee Sauce, which started from whole Bitchin Sauce days, but they restored the thick consistency.
I used this recipe as a starting point … you can see it has some traditional hummus flavor vibe with the cumin and lemon juice. The nutritional yeast really ups the umami vibe.
I have just used blanched almond flour the last two times I made it. I use more almond flour than the recipe for more of a hummus consistency vs. Sauce.
The last time I used a couple chipotle peppers in adobo and some fresh cilantro …
It’s pretty forgiving. I just used an ancient food processor.
I really like it because of the macros + not having to mess around with subbing beans. It’s SUPER good and addictive.
https://danishealthyeats.com/copycat-bitchin-sauce/