Summary

Ingredients

• 1 large bell pepper (s), yellow or orange
• 160 g Hokkaido pumpkin (se), cleaned
• 1 slice (s) bread, dried
• 1 small onion (s)
• 1 clove garlic
• 3 tablespoon walnut kernels
• 25 g protein powder (walnut protein) alternatively: more walnut kernels
• 1 tablespoon soy sauce
• 1 tablespoon lemon juice
• 1 tablespoon pomegranate syrup
• 1 teaspoon salt
• 0.5 teaspoon ½ cayenne pepper
• 1 teaspoon, heaped cumin
• water or olive oil

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Instructions

1. Preheat the oven to 220 degrees.
2. Wash, clean and cut the pepper into strips. Dice the pumpkin. Peel the onion and garlic and cut the onion into large pieces. Place these ingredients on a baking tray and roast in the oven for about 30 minutes until cooked.
3. In the meantime, put all the other ingredients in a container. Add the vegetables and mix everything into a creamy, homogeneous paste. If necessary, add water and / or olive oil so that the spread becomes thinner.
4. The spread will keep in the refrigerator for over a week.