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5 from 15 votes

Middle Eastern Lupini Beans

Lupini beans the Middle Eastern way. They are cooked from dried, then seasoned with cumin, salt, and lemon juice.
Author Diana
Servings 12 servings
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes


  • 3 cups (540g) lupini beans dried
  • 1 lemon juiced
  • 1 tablespoon ground cumin
  • 20 grams parsley chopped
  • 1 teaspoon salt


  • Soak lupini beans in water for a few hours.
  • Add to boiling salted water, and cook until they're soft enough to eat. This should take around 30 minutes but it depends on the variety of the lupini beans you're using.
  • Rinse the beans, then add lemon juice, ground cumin, and salt. Give it a good mix so cumin and salt and well distributed.
  • Sprinkle with chopped parsley and serve!


  • Lupini beans used in this recipe are "sweet" lupini beans that don't require to be soaked in water for days. If you're using a bitter variety, then you will need to soak them in water for days and keep changing the water twice a day.
  • If you are allergic to peanuts, double-check that you're not allergic to lupini beans as well before eating them.
  • The beans are eaten cold and are stored in the fridge in an airtight container for up to 3 days.


Calories: 172kcal | Carbohydrates: 19g | Protein: 16g | Fat: 1g | Saturated Fat: 1g | Sodium: 196mg | Potassium: 31mg | Fiber: 1g | Sugar: 1g | Vitamin A: 147IU | Vitamin C: 7mg | Calcium: 9mg | Iron: 1mg