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Paprika and pumpkin seed spread

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Ingredients for 1 servings:

  • 1 bell pepper(s)
  • 2 tbsp pumpkin seeds
  • 1 tbsp tomato paste
  • ½ onion(s)
  • oil
  • Salt
  • pepper
  • basil
  • Paprika powder
  • Seasoning salt (tomato seasoning salt)

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

vegan

Finely chop the onion and fry in oil until translucent. I like to use pumpkin seed oil, but any oil will do, of course. Then add the pumpkin seeds to the pan. In the meantime, finely dice the bell pepper and fry with the tomato paste until nicely browned. Season to taste; I used salt, pepper, basil, paprika, and tomato seasoning salt, but you can vary the amount. Let cool briefly and then puree everything. If the mixture isn’t creamy enough, just add a little more oil. The spread kept for several days in my fridge.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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