Lupin Beetroot Dip

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.

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.