Vegan edamame and lupin hummus

Vegan edamame and lupin hummus with edamame, sweet lupin flour, tahini, lemon and garlic – creamy, with plant protein and quick to make.

At a glance

• Serves 4
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 230 kcal per serving
• Protein: 14 g
• Fat: 16 g
• Carbs: 8 g

Ingredients

• 250g shelled edamame
• 3 tbsp sweet lupin flour
• 2 tbsp pale tahini
• 1 unwaxed lemon
• 2 garlic cloves
• 3 tbsp olive oil
• 1 pinch of cumin

Method

You’ll need: food processor · mixing bowl · sieve

1. Briefly pour hot water over the edamame and drain well. This softens them so the hummus turns out smoother later.
2. Put the edamame in a food processor with the sweet lupin flour and pale tahini. Add the lemon juice, garlic and cumin.
3. Blend everything, first coarsely, then finely. Drizzle in the olive oil as you go and, if needed, add ice-cold water until the mixture turns creamy.
4. Check the consistency and whip the hummus thoroughly once more. If you like, season with a little more lemon or cumin.
5. Spoon the hummus into a bowl and let it rest briefly so the flavours come together a little better.
6. Serve with vegetable sticks, flatbread or as a spread. A little olive oil on top goes well with it.

Good to know

A hummus like this brings something a bit different to the table. Creamy, fresh and pleasantly nutty – without feeling heavy.

Swaps

Edamame → green peas (mild flavour, also provide fibre and plant protein). Sweet lupin flour → gram flour (similar protein content, a more classic flavour). Pale tahini → white almond butter (provides unsaturated fatty acids and vitamin E; contains tree nuts). Olive oil → avocado oil (mild, with monounsaturated fatty acids).

Allergens

Contains soya, sesame and lupin; not suitable if you're allergic to pulses or sesame. Generally fine for children, but because of the garlic and the allergens, start with a small amount. In pregnancy it's fine with careful kitchen hygiene.

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