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Rinse the kidney beans and place them in a saucepan. Cover with water and bring to a boil. Drain the water, then add fresh water.
Bring to a boil again, reduce the heat, and simmer until the beans are fully cooked and tender. If you’d like to reduce the cooking time, soak the beans in water for 1–2 hours beforehand.
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.