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Soak the dried kidney beans overnight.
Drain and discard the soaking water, then place the beans in a saucepan.
Cover with fresh water and bring to a boil.
Drain the beans, then add fresh water.
Bring to a boil again, reduce the heat, and simmer until the beans are completely cooked and tender.
Drain the cooked beans and allow them to cool completely.
Blend the walnuts in a food processor until finely ground.
Thinly slice the onion into half-moons, grate or crush the garlic, and finely chop the coriander, parsley, and mint.
In a large bowl, combine the cooled beans, ground walnuts, onion, garlic, herbs, ground coriander, blue fenugreek, chilli powder, and salt.
Add the sunflower oil and white wine vinegar.
Mix everything well, preferably using your hands, gently crushing some of the beans as you mix to create a soft, creamy texture.