Summary

Ingredients

• 300 g pointed peppers
• 50 g bread, rated (breadcrumbs)
• 50 g tahini
• 2 cloves garlic)
• 1 small onion (s)
• 1 squirt lemon juice
• 3 tablespoon olive oil
• 0.5 teaspoon ½ turmeric
• 0.5 teaspoon ½ cumin
• chili
• salt and pepper

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Instructions

1. First turn on the grill in the oven.
2. Then wash the peppers, cut them in half and remove the seeds. Place the pepper halves in a baking dish with the cut surface facing down under the grill and leave in the oven until the shell forms bubbles and becomes slightly dark. This takes a maximum of 10 minutes.
3. In the meantime, peel the onion and garlic and roughly chop or cut.
4. Remove the pods from the shell.
5. Now put all the ingredients in a tall container and puree with a blender.
6. The paste goes well with bread or vegetable sticks.
7. Tips: To make your work easier, you can use pickled peppers (antipasti).
8. You can spice up the dip with a handful of walnuts or nut butter instead of tahini.
9. I`ve tried everything and I find my paste delicious every time.