Hummus with red peppers and walnuts recipe 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.

No additional tips available.

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

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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.

Hummus with red peppers and walnuts recipe

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