John Myers
Ingredients for 1 servings:
- 75 g red bell pepper(s), cleaned
- 60 g sesame, light
- 20 g sunflower seeds
- 1 medium-sized garlic clove(s)
- 2 tbsp olive oil or sesame oil
- 1 tbsp lemon juice, freshly squeezed
- ¼ tsp sweet paprika powder
- ½ tsp cumin powder, freshly ground
- ½ tsp sea salt
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
vegan, gluten-free
Toast the sesame seeds and sunflower seeds in a dry pan until light brown, then let cool in a metal bowl. Peel and finely chop the garlic. Place all ingredients in a tall container and blend thoroughly with a hand blender. While blending, slightly cover the open top, as the seeds will swirl around vigorously at first. Occasionally, push the seeds down from the edge of the container. Transfer to a screw-top jar and refrigerate. Tastes best the next day after steeping. Keeps in the refrigerator for about 3 days.
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