Vegan spread made from kidney beans and paprika paste

Ingredients for 1 servings:

• 1 jar kidney beans, 360 g or from the can, 400 g filling quantity
• 80 g paprika paste
• 1 tbsp tomato paste
• 1 tbsp sunflower seeds
• 1 tbsp rolled oats, flower-soft
• 1 tbsp vinegar
• 1 tbsp rapeseed oil, cold squeezed
• 1 tbsp sunflower oil, cold squeezed
• ¼ tsp salt
• ½ tsp cumin powder, roasted, approx.
• some pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

delicious as a spread and dip

Roast the sunflower seeds and oats and grind them in a mortar and pestle. Mix the beans, including the liquid, with all the ingredients and puree. Season to taste with spices and pour into a glass container or screw-top jar. The spread will keep in the refrigerator for at least a week. It also makes a wonderful dip for vegetable sticks. If you don’t like cumin, you can omit it or replace it with other spices of your choice; the spread will still taste good. The amount of salt is also a matter of taste; we prefer less salt.