Butterbean hummus with red pepper and walnut

Name: Butterbean hummus with red pepper and walnut
Cuisine: European, British
Ingredients: 6 red peppers; 8 whole garlic cloves; 2 mild red chillies; 1 tbsp picked thyme leaves; 60g walnut halves, lightly roasted and roughly chopped; ¼ tsp sweet smoked paprika; ½ tsp tomato paste; 2 tsp balsamic vinegar; salt; 100ml olive oil; 1 garlic clove, skin on, lightly crushed; 3 thyme sprigs; 2 tins of butterbeans, rinsed and drained (470g net weight)

Instructions

We usually make butterbean paste with dried beans that have been soaked and then boiled, because we can then use the cooking liquor to thin out the spread, if need be. Here, however, to make up for the extra effort involved in making the red pepper paste, we've gone for a shortcut version with tinned beans.

Updated at: Thu, 15 Jan 2026 02:40:55 GMT