Butterbean hummus with red pepper and walnut

side dish · ⏱ 45 min · 4 portions · 25.0 g carbs / portion · vegetarian · allergens: gluten, tree nuts

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
http://flowcooking.food/en-us/recipe/646/butterbean-hummus-with-red-pepper-and-walnut/