PRODUCTS WE RECOMMEND

Lupin Pumpkin Dip

Prep time 45 mins (including roasting)
Fills 2-3 500 ml containers 

Ingredients:

60      gm (½ cup) Lupin Flake
750    gm butternut pumpkin, diced
1         tbsp Ras el Hanout
2         small cloves garlic
20      ml (1 tbsp) lemon juice
Olive oil for roasting
Salt & pepper

Method

Preheat oven to 180° C.

Peel pumpkin and cut into 2cm dice, you will need 500gm pumpkin peeled and diced.  Toss in oil and season well.  Roast in oven until pumpkin is golden and has caramelised, about 40 minutes.  Halfway through roasting turn pumpkin and check seasoning.  If pumpkin has not started to caramelise and sweeten, add more salt and maybe a bit more oil.

Place Lupin Flake in a small saucepan and add about 1 litre of cold water.  Bring to boil and reduce heat slightly so Lupin Flake doesn’t boil over and cook for 5 minutes.  Drain flake into a fine mesh sieve, rinse with cold water and drain again for 10-15 minutes.

Place cooked Lupin Flake and all other ingredients in food processor and blend until smooth.  Check seasoning and adjust if necessary.

The consistency of the dip should be similar to hummus.  You may need to add extra water at this stage to achieve that consistency.

Store in the fridge for 3-5 days.

Recipe Notes:

Suitable to freeze but if freezing make the dip a stiffer consistency.  Freezing vegetables breaks down cell walls which release water and therefore the dip will be more watery when thawed.  If it is too stiff when thawed you can always add a little water but you can’t take it out if the dip is too watery.

Ras el Hanout is available commercially in most good grocers.  However, if you want to make your own this is the blend we use.

Ras el Hanout

20gm Cardamom Seeds
20gm Black Peppercorns
20gm Fennel Seeds
20gm Allspice
40gm Cinnamon
40gm Ground Coriander
40gm Ground Cumin
45gm Maldon Sea Salt
50gm Turmeric
75gm Paprika
40gm Raw sugar or coconut sugar

Wet the cardamom, fennel & black peppercorns and pan roast until dry & fragrant.  Grind and sieve until the spices are finely ground.

Mix with all other ingredients and store in an airtight container.

We suggest you make a large batch of Ras el Hanout and add it to the Lupin Crumb recipe to crumb lamb, salmon or veges.