Vegan Pumpkin Muhammara

Ingredients for 1 servings:

• 1 large bell pepper(s), yellow or orange
• 160 g Hokkaido pumpkin(s), cleaned
• 1 slice(s) bread(s), dried
• 1 small onion(s)
• 1 garlic clove(s)
• 3 tbsp walnut kernels
• 25 g protein powder (walnut protein) alternatively: more walnut kernels
• 1 tbsp soy sauce
• 1 tbsp lemon juice
• 1 tbsp pomegranate syrup
• 1 tsp salt
• ½ tsp cayenne pepper
• 1 tsp, heaped cumin
• e.g. water or olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

an autumnal spread or dip

Preheat the oven to 220 degrees Celsius (425 degrees Fahrenheit). Wash and trim the bell peppers, and cut into strips. Dice the pumpkin. Peel the onion and garlic, and roughly chop the onion. Place these ingredients on a baking sheet and roast in the oven for about 30 minutes, until tender. Meanwhile, combine all the remaining ingredients in a bowl. Add the vegetables and blend everything into a creamy, homogenous paste. If necessary, add water and/or olive oil to thin the spread. The spread will keep in the refrigerator for up to a week.