Lenten spread of roasted peppers, sunflower seeds and chili
4 servings
60 minutes
This vegan spread is the embodiment of sunny flavor, combining the sweetness of roasted red peppers, the nutty richness of sunflower seeds, and the spicy heat of chili. Its roots trace back to European cuisine, where such pastes are valued for their rich taste and versatility. The blend of tomatoes, garlic, and basil adds fresh notes and depth of aroma. The spread is perfect for light snacks: it can be spread on crispy bread, added to pasta dishes, or used as a dip for vegetables. This vibrant sauce will adorn any table and especially delight lovers of spicy and rich flavors.
1
Preheat the oven to 200 degrees. Cut the pepper into 4 pieces and place on a baking sheet lined with foil. Bake until soft and slightly charred. Transfer to a bowl, cover with plastic wrap, and let sit for a while. Peel off the skin and seeds.
- Red sweet pepper: 1 piece
2
Cut the top off the garlic head and slice it into 4 parts. Place on a foil sheet, drizzle with olive oil, wrap it up, and bake for about 20 minutes until the garlic is soft. Let it cool.
- Garlic: 1 head
- Sunflower oil: 3 tablespoons
3
In a blender, mix sunflower seeds, sunflower oil, water, lemon juice, salt, and a bit of black pepper. Blend until a smooth white mixture forms.
- Sunflower seed kernels: 30 g
- Sunflower oil: 3 tablespoons
- Water: 2 tablespoons
- Lemon juice: 2 teaspoons
- Salt: 1 teaspoon
- Ground black pepper: to taste
4
Add finely chopped tomatoes, sliced peppers, crushed garlic, basil, and finely chopped chili. Blend again until smooth.
- Sun-dried tomatoes: 3 pieces
- Red sweet pepper: 1 piece
- Garlic: 1 head
- Chopped basil leaves: 2 tablespoons
- Chili pepper: 0.5 piece
