Garlic and paprika spread

Ingredients for 1 servings:

• 2 garlic bulbs
• 1 large bell pepper(s), red
• 40 g virgin coconut oil
• 1 tbsp extra virgin olive oil
• 40 g cashew nuts
• Salt and pepper, freshly ground
• some basil leaves as garnish, cut into strips

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 40 minutes; Total time approx. 4 hours

vegan, for garlic fans

Soak the cashews in water for at least 3 hours, or overnight if you prefer. Smoke the garlic bulbs, as they are, in a smoker for 30 minutes. After 30 minutes, remove the pot from the heat and let the bulbs rest in the covered pot for another 30 minutes. Then open the lid to cool the bulbs. After about 30-40 minutes, the bulbs will be cool enough to be processed further. They can also be left to cool overnight. Separate the garlic bulbs into individual cloves and peel them. Wash the bell pepper, cut them in half, and remove the stem, light-colored inner walls, and seeds. Place the bell pepper, skin-side up, in a baking dish and grill in the oven, preferably using the grill function, until dark brown to slightly black. This takes about 8-10 minutes; keep an eye on the bulbs. Remove from the oven, cover with a cold, damp cloth, and let rest for a few minutes. Now remove the skin without any problems. Cut each half into 3-4 pieces. Place the cashews in a sieve, drain, and rinse briefly. Place the cashews in a blender along with the garlic, paprika, salt, and pepper (to taste) and blend until smooth. Season to taste and adjust seasoning if desired. Now add the softened coconut oil and olive oil and stir in. Store the spread in a tightly sealed glass container in the refrigerator. Spread the spread on slices of bread and garnish with a few strips of basil leaves. A quick tip: When I smoke garlic, I always prepare about 7-9 bulbs. Just as many as will fit in the pot. Hot smoking makes the garlic more pleasant, less pungent in flavor.