Red Pepper Pâté
A creamy red pepper pâté with a spicy kick, perfect with toast or snacks
INGREDIENTS
- 100 g Sunflower seeds
- 2 Large red peppers
- 200 g Chickpeas
- 1 Onion
- 2 cloves Garlic
- 2 tbsp Sunflower oil
- 1 tbsp Tomato purée
- 2 Bell-shaped chillies (adjust to how spicy you like it)
- 2 tbsp Lemon juice
- 1 tsp Vinegar
- Salt, to taste
INSTRUCTIONS
- 1 Soak the sunflower seeds for 4 hours, or boil them for 10 minutes. Drain them and put them in a food processor.
- 2 In the oven or over an open fire, roast the peppers, chillies, onion and garlic cloves until soft and lightly charred. Remove the skins and seeds.
- 3 Add the roasted peppers, chillies, onion and garlic to the food processor along with the sunflower oil, chickpeas, tomato purée, lemon juice, vinegar and salt. Blend until smooth and creamy. If needed, adjust the consistency with a little water or more oil.
- 4 Taste and adjust the salt and acidity to your liking.
- 5 Transfer the pâté to a sterilised jar and chill until cold. It is then ready to serve, with small toasts for example.
