Red Pepper Pâté
Creamy red pepper pâté with a spicy kick, perfect with crackers or as a snack
STARTERS
Total
40min
Prep
15min
Cook
25min
Servings:people
- 100 grSunflower Seeds
- 2Large Red Bell Peppers
- 2Chilli Peppers (adjust according to your spice preference)
- 200 grChickpeas
- 1Onion
- 2 clovesGarlic
- 2 tbspSunflower Oil
- 1 tbspTomato Paste
- 2 tbspLemon Juice
- 1 tspVinegar
- Salt as needed
Red Pepper Pâté
Creamy red pepper pâté with a spicy kick, perfect with crackers or as a snack
STARTERS
Total
40min
Prep
15min
Cook
25min
Servings:people
INGREDIENTS
- 100 grSunflower Seeds
- 2Large Red Bell Peppers
- 2Chilli Peppers (adjust according to your spice preference)
- 200 grChickpeas
- 1Onion
- 2 clovesGarlic
- 2 tbspSunflower Oil
- 1 tbspTomato Paste
- 2 tbspLemon Juice
- 1 tspVinegar
- Salt as needed
INSTRUCTIONS
- 1Soak the sunflower seeds for 4 hours or boil them for 10 minutes. Drain the seeds and place them in a food processor.
- 2In the oven or over an open flame, roast the peppers, chilli, onion and garlic cloves until tender with slightly charred skin. Remove the skin and seeds.
- 3In a food processor, combine the sunflower seeds, roasted peppers, chilli, onion and garlic, sunflower oil, chickpeas, tomato paste, lemon juice, vinegar and salt. Blend until smooth and creamy. If necessary, adjust the consistency with a little water or more oil.
- 4Taste and adjust salt and acidity.
- 5Transfer to a sterilised jar, refrigerate until cold, and it's ready to serve with crackers, for example.
NOTES
- You can store this pâté in the fridge for 5-7 days.