Lupini Bean Hummus Recipe: Creamy Spanish Twist on Classic Dip 2026

Lupini bean hummus is a creamy, protein-packed twist on the classic Middle Eastern dip, made with buttery altramuces instead of chickpeas. It comes together in just 20 minutes with pantry staples like tahini, lemon juice, garlic, and cumin.

This version uses canned cooked lupini beans, so there is no long soaking or boiling required. The result is a silky, slightly tangy dip that is wonderful with pita bread, fresh vegetable crudités, or crunchy breadsticks.

Lupini beans are a popular legume in Spain and other Mediterranean countries, though they are still relatively unknown in many kitchens. This hummus is an easy and delicious way to enjoy them, whether you are already a fan or trying them for the first time.

Ingredients for Lupini Bean Hummus

This recipe makes 2 servings as an appetizer.

• 400 g canned cooked lupini beans (altramuces)
• 2 teaspoons tahini
• 60 ml lemon juice
• 1 small garlic clove
• 1 teaspoon ground cumin
• Salt
• 200 ml water
• A drizzle of olive oil
• Sweet paprika
• Sesame seeds

How to Make Lupini Bean Hummus Step by Step

1. Peel the Lupini Beans

Start by peeling 400 g of canned cooked lupini beans, setting aside a few whole beans for the final garnish. Simply press each bean on both sides and the skin will slip off easily.

2. Rinse the Beans

Once peeled, rinse the lupini beans under cold water and let them drain well.

3. Combine the Ingredients

Place the lupini beans in the bowl of a food processor and add 2 teaspoons tahini, 60 ml lemon juice, 1 small peeled garlic clove with the inner germ removed, 1 teaspoon ground cumin, salt, and 200 ml water.

4. Blend Until Smooth

Blend until the mixture is completely smooth and free of lumps.

5. Serve and Garnish

Serve the lupini bean hummus topped with a few whole lupini beans, a drizzle of olive oil, a pinch of sweet paprika, and sesame seeds to taste. It is delicious with vegetable crudités, pita bread, or breadsticks.

Tips for the Best Lupini Bean Hummus

Using Dried Lupini Beans

If you prefer to use dried lupini beans and cook them at home, rinse them well and soak them in a large bowl of water for 24 hours. Then boil them in fresh water for about 30 minutes from the moment the water starts boiling, and let them cool in the pot until they reach room temperature. At this point they are cooked but still very bitter, so you must keep them submerged in salted water in the fridge for 5 to 7 days, changing the water 2 to 3 times a day. After that, they are ready to eat.

Peeling for a Finer Texture

Lupini beans can be eaten with or without their skin, depending on personal preference. For this recipe, peeling them is recommended because it gives the hummus a much finer, creamier texture.

Serving Suggestions

Serve this hummus with a few whole lupini beans on top, a pinch of sweet paprika, some sesame seeds, and a drizzle of olive oil. It pairs beautifully with vegetable crudités, pita bread, breadsticks, or any other accompaniment you like.

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Sharing dishes from across the globe is another joy of mine — among them the genuine Sorropotún de Bonito Fish Stew Recipe, golden Chilean Pumpkin Sopaipillas Recipe, and the traditional Spanish Cochifrito Segovian Fried Pig Recipe.

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