Step 1

Pour lemon juice into a small bowl and add minced garlic and salt. Set aside for 5 to 10 minutes to mellow the garlic.

Step 2

In a large pot, bring 3 cups water to a boil and add baking soda.

Step 3

Add Lupini bean flakes to the boiling water and immediately reduce heat to medium-low. The flakes will create a great deal of foam. Simmer and stir for 3 to 4 minutes.

Step 4

Drain bean flakes into a fine-mesh strainer and pour into the bowl of a food processor or high-powered blender.

Step 5

Add lemon juice/garlic mixture, tahini, 1 tablespoon plus 2 teaspoons olive oil (reserve 1/2 teaspoon for drizzling), cumin, and water and process on high for about 2 to 3 minutes. *Note: This Lupini bean hummus will not be as creamy as traditional hummus.

Step 6

Add cold water, blend, and check the consistency.  If you want it a bit thinner, add more cold water little by little.

Step 7

Drizzle with the remaining 1 teaspoon olive oil and sprinkle with paprika. Serve with freshly cut vegetables for dipping.