Sundried Tomato and Roasted Red Pepper Spread

Prep Time 15 minutes
Cook Time 0 minutes
Servings 12 people
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


  1. Preheat the oven to 400°F.
  2. 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.
  3. In the meantime, roast the nuts either on another pan, or in a small pot.
  4. Rehydrate the sundried tomatoes in a small bowl of water. Once rehydrated, drain well and set aside.
  5. Once the peppers have cooled, remove the skin using your hands.
  6. 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. 
  7. Adjust seasoning to taste.
  8. Serve with crackers, raw veggies or spread in a sandwich!
Recipe By


You can always expect something exciting and delicious from the PRANA team - an eclectic mix of culinary adventurists.