Hummus with red peppers and walnuts recipe
A homemade hummus flavoured with walnuts, lemon, chilli oil, paprika, cumin, garlic and parsley.
Tip: serve the hummus with fresh Naan bread, pita bread or toasted baguette slices.
Ingredients
- 200 g chickpeas, dried
- 2 l water for cooking
- 1 onion, spiced with cloves and bay leaf
- 3 red peppers
- 7 tbsp rapeseed oil
- 130 walnuts, ground
- 3 tbsp lemon juice
- 1 tbsp chilli oil
- 1 tsp fine sea salt
- 2 garlic cloves, pressed
- 0.5 tsp garam masala
- 0.5 tsp cumin
- 0.5 tsp mild paprika powder
- 1 bunch parsley
- 7.1 oz chickpeas, dried
- 3.5 pints water for cooking
- 1 onion, spiced with cloves and bay leaf
- 3 red peppers
- 7 tbsp rapeseed oil
- 130 walnuts, ground
- 3 tbsp lemon juice
- 1 tbsp chilli oil
- 1 tsp fine sea salt
- 2 garlic cloves, pressed
- 0.5 tsp garam masala
- 0.5 tsp cumin
- 0.5 tsp mild paprika powder
- 1 bunch parsley
- 7.1 oz chickpeas, dried
- 8.5 cups water for cooking
- 1 onion, spiced with cloves and bay leaf
- 3 red peppers
- 7 tbsp rapeseed oil
- 130 walnuts, ground
- 3 tbsp lemon juice
- 1 tbsp chilli oil
- 1 tsp fine sea salt
- 2 garlic cloves, pressed
- 0.5 tsp garam masala
- 0.5 tsp cumin
- 0.5 tsp mild paprika powder
- 1 bunch parsley
Details
- Cuisine: Middle Eastern
- Recipe Type: Condiment
- Difficulty: Easy
- Preparation Time: 25 mins
- Cooking Time: 40 mins
- Serves: 4
Step-by-step
- Put the chickpeas into a sieve and rinse thoroughly under running water, then soak overnight in a bowl of water.
- Drain the chickpeas and bring to the boil in fresh water, together with the spiced onion. Skim off the foam, then cook for 40 minutes until soft. Remove the onion. Drain, rinse in cold water, and drain again.
- Wash the pepper, remove the seeds and cut into 4 pieces. Lay them skin side up on a baking tray and put under the hot grill until the skin begins to darken and detach. Cover with a kitchen towel and leave to cool, then remove the skin.
- Puree the chickpeas and the pepper with the rapeseed oil, in the food processor.
- Mix the chickpea paste with the remaining ingredients. If it is too thick, add a little water. Refrigerate until serving.
Recipe taken from Tibits at Home. For more information, visit www.tibits.co.uk
You might also like
Gyoza dumplings with tofu and mushrooms
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature