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Butterbean hummus with red pepper and walnut paste

Ottolenghi
  • minutes
  • Serves

INGREDIENTS

2

tins Butterbeans

2

Chillies, mild red

1

Garlic clove, skin on

8

Garlic cloves, whole

1 tbsp

Picked thyme, leaves

3

Thyme, sprigs

1/2 tsp

Tomato paste

2 tsp

Balsamic vinegar

1/4 tsp

Paprika, sweet smoked

1

Salt

100 milliliters

Olive oil

60 g

Walnut, lightly roasted and roughly chopped halves