Sundried tomatoes and roasted red peppers give this spread a deliciously sweet taste. Mixed with beans this filling spread comes out similar to hummus in texture. Add it to sandwiches or use it as a veggie dip!
How It's Made
3 red peppers
1/2 cup of walnuts
1/4 cup of sunflower seeds
1/4 cup of sundried tomatoes
1/2 cup of white beans or chickpeas
1 teaspoon of ground cumin
1/2 teaspoon of smoked paprika
1 large pinch of sea salt
1 clove of garlic
3 tablespoons of olive oil
Juice of 1/2 lemon
Preheat the oven to 400°F.
On a baking sheet lined with parchment paper (or silicone), place the red peppers and give them a couple pokes with a knife. Roast for 20 to 30 minutes. Remove from oven and let cool.
In the meantime, roast the nuts either on another pan, or in a small pot.
Rehydrate the sundried tomatoes in a small bowl of water. Once rehydrated, drain well and set aside.
Once the peppers have cooled, remove the skin using your hands.
In a food processor, place all the ingredients leaving aside a couple walnuts for the garnish. Mix until your desired consistency, either chunky or smooth.
Adjust seasoning to taste.
Serve with crackers, raw veggies or spread in a sandwich!
You can always expect something exciting and delicious from the PRANA team - an eclectic mix of culinary adventurists.