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Roasted Pepper Spread

10 SERVINGS
Do hodinky

Buy all ingredients right below the recipe

INGREDIENTS

  • 3 red peppers (approx. 600 g)
  • 2 tablespoons olive oil
  • 2 cloves garlic
  • 1 handful fresh basil leaves (approx. 5 g)
  • 1 teaspoon distilled vinegar (8%)
  • 1 teaspoon lemon juice
  • Salt
  • Pepper
  • 240 g canned white beans (drained)

INSTRUCTIONS

  • 1
    First, preheat the oven to 250 °C, prepare a baking sheet, and line it with baking paper.
  • 2
    Clean the peppers, remove the seeds, and cut them into quarters. Then place them on the baking sheet skin side up, drizzle with olive oil, and bake for 15–20 minutes at 245–250 °C until they start to blacken. After removing them, seal them in a container (preferably a sealable box) and let them rest for at least 30 minutes. This will make the skin easy to remove.
  • 3
    Meanwhile, peel the garlic.
  • 4
    Remove the skin from the cooled peppers and place them in a blender. Add the drained white beans, basil, peeled garlic, vinegar, and lemon juice to the blender and blend everything until smooth. Season the resulting spread with salt and pepper and serve.
  • 5
    Store the finished spread in a sealable container in the refrigerator, where it will last for 3–4 days.
Tip
Serve on bread and garnish each portion with fresh basil, finely chopped fresh chili pepper, spring onion, and freshly ground pepper.
Jíme zdravě
Learn to eat without guilt. Recipes that are varied and nutritionally balanced. Jíme zdravě will show you original tips for quick and healthy cooking. The author of the photograph is Marie Bartošová.

INGREDIENTS