Roasted paprika, white bean and cashew spread | vegan
I loooove roasted paprikas. I could eat them every day just as they are or with anything else. We had some extra paprikas laying around, so I decided to make this delicious beautiful spread for the next few days.
Servings: about 0,5 l Ready in: 60-70 min
Ingredients:
2 small red paprikas
Olive oil
2 small cloves garlic
230 g boiled white beans
1/4 cup cashews
1 Tbsp white wine vinegar
salt and black pepper to taste
1/2 tsp sweet smoked paprika powder
1/2 tsp paprika powder
1/2 Tbsp lemon juice
Instructions:
Preheat the oven to 200C.
Line a baking tray with aluminum foil and place the paprikas sideways on the foil. Drizzle some olive oil on top. Place them in the oven for 20 min.
After 20 min flip the paprikas and place them back in the oven for another 20 min.
When paprikas look ready (skin charred and paprikas collapsed), remove from the oven and let cool down.
When paprikas are cool enough to handle, cut them open, remove the stems and the seeds. Peel off the charred skin.
Place the roasted paprikas in a blender together with the rest of the ingredients and 1 Tbsp of olive oil in which paprikas were roasting.
Blend everything until smooth.
Serve on bread or as a dip for chips.
