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Butterbean hummus with red pepper and walnut

Creamy butterbean hummus swirled with smoky red pepper
Bright garlic, thyme warmth, and a gentle chilli kick
Topped with nutty walnuts and a glossy, tangy finish

side dish ⏱ 45 min 360 kcal / portion 25.0 g carbs / portion (estimated) vegetarian glutentree nuts 🔗 Original source

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Butterbean hummus with red pepper and walnut
v8 · rb0e705f985 20260727Z1751 9 pieces garlic clove 60 g walnut half salt to taste 100 ml olive oil 3 pieces thyme sprig 🔥 ⏱ 20 min roast the red peppers, eight garlic cloves, and chillies at 220°C 🔥 ⏱ 15 min roast the red peppers at 220°C, until the skin is blackened ⏳ transfer the chillies and garlic to a bowl, cover with cling-film, and set aside 🔪 peel and discard skins and seeds from the peppers, garlic, and chillies blitz the pepper and garlic flesh with thyme leaves, salt, smoked paprika, tomato paste, and balsamic vinegar into a rough paste 🍳 ⏱ 2-3 min very gently fry the crushed garlic clove and thyme sprigs until the garlic starts to caramelise 🍳 discard the garlic and set aside two teaspoons of the cooking oil and the thyme sprigs 🍳 blitz the butterbeans with reserved cooking oil, water, and salt until smooth hummus 🍽 spread the hummus on a large plate and create a natural rim around the edge spoon the red pepper sauce into the centre of the hummus 🍽 sprinkle the remaining walnuts, scatter crisp thyme sprigs, drizzle with the remaining oil, and serve Butterbean Hummus 🎉 6 pieces red pepper 2 pieces red chilli 1 tbsp thyme leaves ¼ tsp sweet smoked paprika ½ tsp tomato paste 2 tsp balsamic vinegar 940 g butterbean 2 tbsp water red pepper, red chilli 8 pieces thyme leaves, sweet smoked paprika, tomato paste, balsamic vinegar split 0.5 salt 50 ml 1 piece 1.5 pieces butterbean, water split 0.5 salt split half · 30 g walnut half 1.5 pieces thyme sprig 50 ml olive oil
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Preparation steps

  1. roast the red peppers, eight garlic cloves, and chillies at 220°C for 20 minutes
  2. roast the red peppers at 220°C for another 15 minutes, until the skin is blackened
  3. transfer the chillies and garlic to a bowl, cover with cling-film, and set aside
  4. peel and discard skins and seeds from the peppers, garlic, and chillies
  5. blitz the pepper and garlic flesh with thyme leaves, salt, smoked paprika, tomato paste, and balsamic vinegar into a rough paste
  6. very gently fry the crushed garlic clove and thyme sprigs for 2-3 minutes until the garlic starts to caramelise
  7. discard the garlic and set aside two teaspoons of the cooking oil and the thyme sprigs
  8. blitz the butterbeans with reserved cooking oil, water, and salt until smooth hummus
  9. spread the hummus on a large plate and create a natural rim around the edge
  10. spoon the red pepper sauce into the centre of the hummus
  11. sprinkle the remaining walnuts, scatter crisp thyme sprigs, drizzle with the remaining oil, and serve

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