Lupini beans or tremoços are something that is eaten in Portugal as a snack in the afternoon. When you ever been to Portugal you may have seen the Portuguese nibbling on these yellow salty beans like it is a bowl of nuts. It is a normal snack to serve with a beer and the bean can be eaten whole, with or without the skin, although I prefer to eat the lupini beans without the skin.
The taste of lupini beans
The taste of the conserved pickled lupins is a bit salty and sour because these yellow beans are conserved in a brine. But once you get used to this salty/sour taste you will find that tremoços are kind of addictive. The light nutty flavour and consistency make them a good snack, but also tossed on to a salad these beans give some nice texture. I love to eat the lupin beans with a pinch of sweet pepper and garlic. Store the brined lupins in a jar with some sweet pepper and fresh garlic slices and let it infuse for at least 24 hours.
Lupine beans pack a lot of protein and are high in fibre. This makes the lupine bean something you want to eat every week. With 26 grams of protein for 100 gram of cooked lupine bean, it is higher in protein than most beans. So let’s get cooking with lupins! Here you can find a recipe for a lupini bean beetroot hummus. This hummus has a nutty flavour and is made of peeled lupini beans. The beetroot not only gives it a nice colour but makes the lupini spread a little sweeter and gives it a good consistency.
Hummus of lupini beansPrint Recipe
- 50 gr of cooked beetroot
- 75 gr of peeled cooked lupini beans
- 10 ml of tahini paste
- 10 ml of lemon juice
- pinch of pepper
- 10 ml of olive oil
Get all the ingredients in a small blender or bullet machine and blitz till you have a smooth paste
Serve with some baked crunchy flatbread