Wash the peppers, halve them lengthways and remove the seeds and core. Set the halves aside for a moment.
Drain the chickpeas and rinse thoroughly. Peel the garlic and roughly chop.
Put the chickpeas in a blender or mini chopper with the walnuts, garlic, olive oil and lemon juice.
Blend everything until creamy. If the mixture is too stiff, add a little cold water and season to taste with salt.
Taste the walnut hummus and round it off with a little more lemon juice or salt if needed.
Fill the pepper halves with the walnut hummus and serve straight away.
Good to know
When you want something fresh and crunchy that's still substantial, this recipe is just right. The filling is creamy, the peppers bring bite, and it's all on the table fast.
Swaps
Walnuts → cashew butter (milder in flavour, creamy texture) | Chickpeas → white beans (similar fibre content, a little smoother) | Lemon juice → lime juice (fresh acidity, slightly sharper) | Olive oil → avocado oil (mild aroma, also mainly unsaturated fatty acids)
Allergens
Contains tree nuts (walnuts) and pulses. For children, cut the peppers into manageable pieces and keep the garlic mild; in pregnancy it's fine as long as the vegetables are well washed.
