This is something that came to mind after looking at several different breading substitutes. While I have not tried it yet, nor do I plan to for a while, I think it has potential.

Lupin beans look similar to chickpeas and are of the same family, but have higher protein and fiber content, meaning lower carbs overall. Since hummus is primarily chickpeas, changing the base can have a huge impact in overall nutrition. From there, you can just make regular hummus, using recipes from hummus or taking inspiration from flavors in stores.

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