Ingredients (serves 10)
100ml olive oil
10 sprigs of fresh thyme or rosemary
2 garlic clove lightly crushed
2 jars butterbeans, rinsed and drained
2 tablespoons tahini
2 jar roasted red peppers
2 garlic cloves – crushed
1 teaspoon sea salt
2 teaspoon ground cumin
2 teaspoon sweet mild smoked paprika
2 tablespoon tomato puree
120g walnuts roughly chopped
1 juice of lemon
1. To make the butterbean puree, heat the oil in a small saucepan on a medium flame. Then very gently fry the crushed garlic clove and thyme/rosemary leaves for two to three minutes. Set aside two teaspoons of the cooking oil and the a few of the herb leaves for garnish. Tip the remaining oil into a food processor with the butter beans and the tahini. Add two tablespoons of water and half a teaspoon of salt and blitz until the mix has the consistency of creamy hummus. Set aside and clean the mixer.
2. Place the cooked peppers in the mixer with the crushed garlic clove, olive oil, half-teaspoon of salt, paprika, cumin, chilli flakes and tomato puree. Blitz to a rough paste, spoon into a medium bowl and stir in half the walnuts and add lemon juice to taste. Set aside.
3. Spread out on a large plate creating a natural rim around the edge, then spoon the red pepper sauce into the centre. Sprinkle over the remaining nuts, scatter over the crisp thyme sprigs, drizzle with the remaining oil and serve.