Lenten spread of tomatoes and red peppers with sunflower seeds
4 servings
60 minutes
A lean spread made from tomatoes and red peppers with sunflower seeds is a delicate and aromatic sauce that combines the rich flavor of roasted sweet peppers, the depth of dried tomatoes, and a light nutty note from sunflower seeds. This recipe is inspired by traditional Mediterranean pastes that use natural ingredients to create a rich taste. Roasted garlic adds softness and a hint of sweetness, while lemon juice provides a fresh tang. This spread is perfect for spreading on crispy bread, as an addition to vegetable appetizers or as a sauce for pasta. It is not only healthy but also extraordinarily tasty due to the combination of vibrant, natural aromas that unfold with each bite.
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
- Garlic: 1 head
- Olive oil: 1 teaspoon
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
- Olive oil: 1 teaspoon
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: 0.5 teaspoon
- Ground black pepper: to taste
4
Add finely chopped tomatoes, sliced peppers, and crushed garlic. Blend again and salt to taste.
- Sun-dried tomatoes: 2 pieces
- Red sweet pepper: 1 piece
- Garlic: 1 head
