Vegan Spread Made from Kidney Beans and Paprika Paste
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 jar kidney beans, 360 g or from a can, 400 g capacity
- 80 g paprika paste
- 1 tablespoon tomato paste
- 1 tablespoon sunflower seeds
- 1 tablespoon oatmeal, delicate as a blossom
- 1 tablespoon vinegar
- 1 tablespoon rapeseed oil, cold-pressed
- 1 tablespoon sunflower oil, cold-pressed
- 0.25 teaspoon ¼ salt
- 0.5 teaspoon ½ cumin powder, roasted, approx.
- some pepper
Print Recipe
Pin Recipe Instructions
- Roast the sunflower seeds and oat flakes and grind them in a mortar. Mix the beans including the liquid with all the ingredients and puree.
- Season to taste with the spices and fill into a glass container or screw-top jar. The spread will last at least a week in the refrigerator.
- It is also wonderfully suitable as a dip for vegetable sticks.
- If you don`t like cumin, you can leave it out or replace it with other spices, the spread tastes good anyway.
- The salt specification is also a matter of taste, we like it with less salt.
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