Hummus with red peppers and walnuts recipe

Name: Hummus with red peppers and walnuts recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g (7.1oz) chickpeas, dried; 2 l (3.5pints) 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

Servings: persons

200 g (7.1oz) chickpeas, dried
2 l (3.5pints) 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

1
Put the chickpeas into a sieve and rinse thoroughly under running water, then soak overnight in a bowl of water.
2
Drain the chickpeas and bring to the boil in fresh water, together with the spiced onion.
3
Skim off the foam, then cook for 40 minutes until soft.
4
Remove the onion.
5
Drain, rinse in cold water, and drain again.
6
Wash the pepper, remove the seeds and cut into 4 pieces.
7
Lay them skin side up on a baking tray and put under the hot grill until the skin begins to darken and detach.
8
Cover with a kitchen towel and leave to cool, then remove the skin.
9
Puree the chickpeas and the pepper with the rapeseed oil, in the food processor.
10
Mix the chickpea paste with the remaining ingredients.
11
If it is too thick, add a little water.
12
Refrigerate until serving.

21726

kcal

Calories

2144

Fat

495

Carbs

497

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 200 g (7.1oz) chickpeas, dried, 2 l (3.5pints) water for cooking, 1 onion, spiced with cloves and bay leaf, 3 red peppers, and more.

Yes, Hummus with red peppers and walnuts recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!