Prep time 30 mins (including roasting)
Fills 2 x 500 ml containers
- 60 g (½ cup) Lupin Flake
- 4-5 medium beetroot, peeled and diced into 1cm pieces
- 2 small cloves garlic
- 2 carrots, peeled and roughly chopped
- 60 ml freshly squeezed orange juice, about ½ orange
- 20 ml (1 tbsp) lemon juice
- Salt & pepper
- Olive Oil
Preheat oven to 180° C, fan on.
Toss diced beetroot in olive oil and season well. Put in a roasting tray large enough to take beetroot in a single layer and roast until cooked, about 20 minutes.
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.