This is a variation of the oriental classic – a wonderful dip – hummus with red peppers and walnuts …
Preparation time: 25 minutes
Cooking time: 40 minutes
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 g walnuts, ground
3 tbsp lemon juice
1 tbsp chilli oil
1 tsp fine sea salt
2 garlic cloves, pressed
½ tsp garam masala
½ tsp cumin
½ 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. Skim off the foam, then cook for 40 minutes until soft. Remove the onion. Drain, rinse in cold water, and drain again.
3 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.
4 Puree the chickpeas and the pepper with the rapeseed oil, in the food processor.
5 Mix the chickpea paste with the remaining ingredients. If it is too thick, add a little water. Refrigerate until serving
6 Serve garnished, with freshly chopped parsley.
Tip: serve the hummus with fresh Naan bread, pita bread or toasted baguette slices, or any fresh vegetable stick of your choice
This recipe was taken from Tibits at Home recipe book
Tibits is the hugely popular group of Swiss-based, family-run vegetarian restaurants, and the flagship UK restaurant was recently nominated for London’s best vegetarian restaurant award. Now, due to popular demand, Tibits have brought out their first collection of recipes in English. Tibits: Stylish Vegetarian Cuisine is split into four sections according to the seasons, this sumptuous cookbook contains 50 recipes that will delight Tibits fans and newcomers alike. 80% of the recipes are vegan, and many cater to those on gluten-free and nut-free diets.