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Roasted Bell Pepper Spread
(0)
50 min
Under an hour
Knuspr-Küche
Dieser cremige Aufstrich aus im Ofen gerösteten roten Paprikas und weißen Bohnen ist nicht nur unglaublich aromatisch, sondern auch eine gesunde und proteinreiche Alternative zu klassischen Dips. Die Kombination aus süßlichen Röstpaprikas, frischem Basilikum und einem Hauch Knoblauch macht ihn zum perfekten Begleiter für frisches Brot oder als Dip für Gemüsesticks. Vegan, glutenfrei und in weniger als einer Stunde zubereitet!
Preparation method
Preparation & Roasting
Preheat the oven to 250 °C. Line a baking sheet with parchment paper.
Wash the bell peppers, core them, and cut into quarters. Place them skin-side up on the baking sheet, drizzle with a little olive oil, and roast at 245–250 °C for approx. 15–20 minutes until the skin begins to blister and blacken.
Remove the roasted bell peppers from the oven and immediately let them rest in a sealable container (e.g., a lunch box) for approx. 30 minutes. The steam will make it very easy to peel off the skin later.
Chef's tip
Serve the spread on fresh farmhouse bread or baguette. Garnish each portion with some fresh basil, finely chopped chili peppers, or spring onions for an extra spicy touch.
Ingredients
Nutritional values
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