Recipe: Hummus with red peppers and walnuts

Here is a lovely variation of the Oriental classic wonderful dip.

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 Nan bread, pita bread or toasted baguette slices.

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 walnuts, ground

3 tbsp lemon juice

1 tbsp chilli oil

1 tsp fine sea salt

2 garlic cloves, pressed

tsp garam masala

tsp cumin

tsp mild paprika powder

1 bunch parsley

This recipe was taken from tibits at home: stylish vegetarian cuisine book.
Make meat-free magnificent! One of the UK’s leading vegetarian restaurants and London Mums’ personal favourite one has just launched its own cookery book. tibits is the hugely popular group of Swiss-based vegetarian restaurants, offering a range of fresh, healthy and delicious vegetarian dishes. Based in the fashionable Heddon Street Food Quarter, off Regent Street, London, W1, the flagship UK restaurant has received rave reviews since opening in 2008.

tibits at home: stylish vegetarian cuisine is a sumptuous cookbook, split into four seasonal sections, containing 50 recipes that will delight all loyal tibits fans, as well as those who are new to the brand. 80 per cent of tibits’ menu is vegan and many of the recipes in the book are also vegan – good news for the rapidly increasing number of vegans in the UK. In addition, many recipes cater for those on gluten-free and nut-free diets.
The mouth-watering recipes include: Leek and Quinoa Soup, Apple and Ginger Salad with Tofu, Vegetable Jambalaya, Coconut Chocolate Pudding and tibits’ famous Ginger Lemon Punch.

Facebook Comments