Summary

Ingredients

• 200 g bell pepper (s), rilled
• 400 g pointed peppers, red
• 200 g hemp seeds, peeled
• 2 tablespoon paprika pulp
• 2 small onions
• 3 clove (s) garlic
• 1 teaspoon herb salt (wild garlic salt)
• 20 ml rapeseed oil
• 20 ml olive oil
• 2 tablespoon tamaris sauce
• 2 tablespoon lime juice
• 1 teaspoon sambal oelek

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Instructions

1. Boil the glasses and prepare them for filling.
2. Cut the pointed peppers into small cubes. Peel and finely dice the onion and garlic.
3. Heat the rapeseed and olive oil in a pan. Add the cut pointed peppers and cook for 3 minutes. Now add the onion, garlic and paprika pulp and the peeled hemp seeds. Fry everything for another 10 minutes.
4. During this time, also cut the grilled peppers into cubes.
5. Add salt, tamaris sauce, sambal oil and lime juice. Now add the grilled pepper pieces and stir-fry for another 5 minutes.
6. Season and puree the spread and pour into the prepared glasses.
7. Freeze the spread or store in the refrigerator.
8. https://www.vegan-cooking-with-thalija.de/archive/949