Sweet Lupin Bean Dip

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A super quick and delicious recipe to use up pulp after making sweet lupin milk

One of my favorite things about making plant-based milk at home is that you don’t only get the best quality vegan milk, but also a lot of pulp that you can use to make awesome and healthy dishes and desserts.

Sweet lupin milk is one of the mildest tasting plant-based milk I’ve ever tried, and it’s quite nutritious, packed with protein and polyphenols.
But since it’s not so well-known as other dairy milk alternative (as for example almond milk or oat milk), it’s difficult to find recipes online.

But don’t worry, if you are curious about making your own sweet lupin milk, stay assured, you’ll be able to make good use of the remaining pulp.
Actually, I love LOVE the recipe I’m presenting you today so much, that I sometimes just make sweet lupin milk looking forward this pulp!

Looking for the steps to make milk from sweet lupin beans? Check my recipe here! It’s time-intensive, but not so complicated. Plus, I share ALL my tricks to get it right from the beginning.

How to make sweet lupin dip with the remaining pulp after making milk

Since the remaining lupin pulp after making milk looks somehow like puréed chickpeas, I try added some ingredients that are usually used to make hummus (or similar alternatives I had at home).
And it turns out, it works incredibly well!
I can’t even describe how hooked I am on this dip: it tastes fresh, lighter than regular hummus… And it makes eating veggies sticks fun (every time I bring this to a party, it gets eaten up incredibly quick!)

Following is a quick summary on how to make it; be sure to check out the full recipe and ingredient measurements in recipe card bellow

What you’ll need

  • Sweet lupin pulp
  • Almond butter (alternatively, tahini)
  • Sesame oil
  • Greek yogurt
  • Lemon juice
  • Granulated garlic
  • Salt

Time needed: 5 minutes

How to make sweet lupin hummus

  1. Make sweet lupin milk

    Follow the steps to make sweet lupin milk (making milk isn’t included in the estimated time of preparation).Blending sweet lupini to make milk

  2. Combine “hummus” ingredients

    Once you’ve strained the milk, put the remaining pulp in a bowl and add the rest of the ingredients.
    Combine and taste. If desired, add more of the ingredient you would like more of.
    Enjoy right away or cover and store in the refrigerator if you are going to eat it later.Ingredients to make sweet lupin hummus

Tips and swaps

Feel free to switch any of the ingredients for something similar that is convenient for you.
Here are some examples:

  • Switch almond butter for tahini (sesame paste) to make it more similar to traditional hummus.
    Tahini isn’t an ingredient we usually have at home and that’s why I used almond butter for this recipe. Other types of nut butter (as long as they don’t have added sugar) could probably work.
  • Sesame oil can be switched for other types of liquid vegetal oil.
    However, I found extra virgin olive oil too bitter for this recipe (and as someone who was raised in a Mediterranean country, I’m normally a huge fan of olive oil!)
  • You may use any type of yogurt: the important thing is adding some creaminess and moist without needing so much oil.
  • If you don’t mind a stronger garlic flavor, you can grate a fresh garlic clove instead of using dried garlic
  • You could even switch the main ingredient, lupin pulp for almond pulp, however, the resulting paste is more coarse.
How long does this dip last?

Cover the leftover with plastic wrap or wax cloth and store in the fridge up to 3 days.

What to do if you don’t want to use the pulp right after making milk?

If you prefer to save the pulp for another time, you can store it in the freezer for up to 3 months.
When you are ready to use it, thaw it by simply leaving it out in the kitchen for a couple of hours or overnight.

5 from 2 votes

Sweet lupin beans dip

A hummus inspired recipe to use up the remaining pulp after making sweet lupin milk
Print Recipe
Prep Time:5 minutes


  • A spoon


  • 350 gr. Sweet lupin pulp (the remaining after making lupin milk with 1 cup of beans)
  • 2 Tbsp. Almond butter (or tahini)
  • 2 Tbsp. Sesame oil
  • 2 Tbsp. Greek yogurt
  • 4 tsp. lemon juice (the juice of half lemon on the bigger side)
  • 4 tsp. granulated garlic
  • ½ tsp. salt


  • Put the pulp that remains after straining sweet lupin milk in a bowl.
  • Add the rest of the ingredients and combine with a spoon.
    Taste and adapt accordingly to your liking.
    Ingredients to make sweet lupin hummus


  •  This recipe was calculated using the approximate amount of pulp you get when making milk with 100 gr. (roughly 1 cup) of dry sweet lupin.
    Please take into consideration that the amount of pulp may vary depending on your blender and how strong you squeeze when straining (I don’t put so much effort straining sweet lupin milk because I love this dip even more than the milk).
  • The reason I’m not providing the estimated calories amounts is the I couldn’t find any reliable information on how many calories sweet lupin pulp has.


Serving: 3Tbsp.
Course: Appetizer
Cuisine: American
Servings: 8 Servings

I hope you enjoy this dip as much as we (me, my family and friends) do!
And if you still don’t have sweet lupin pulp, remember to check here how to make sweet lupin milk.
Looking for other ways to use up pulp after making vegan milk? Try this delicious almond pulp cake.

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    1. Yes! Okara is the remaining pulp after making soy milk and some people call any the paste remaining after making vegetal milk “okara”, like “almond okara” and so on.

  1. 5 stars
    Wow, I had no idea about sweet lupin until I read this post! I’m definitely going to try it out. So excited, thanks for the idea!

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