A simple, nutritious spread that can be eaten as a snack with crackers or used instead of butter in sandwiches.
Health Benefits – no FODMAPs, low sugar, good source of fiber
Prep: 20 Minutes | Cooking time: 35 Minutes | Servings: 4 – 6
Ingredients
3 large red or orange peppers, halved and deseeded
75 g sunflower seeds
a pinch of smoked paprika
salt and pepper to taste
juice of half a lemon
1 tsp rosemary needles, chopped
Method
- Preheat the oven to 200°C / Gas mark 6.
- Place the peppers on a lightly oiled baking tray and roast for 25 to 30 minutes until the skins begin to blister.
- Remove from the oven and leave to cool.
- Peel the skins from the peppers.
- Place the sunflower seeds on another baking tray and place in the hot oven for 5 minutes to toast a little.
- Place the peppers, sunflower seeds, smoked paprika, lemon juice and rosemary in a food processor and blend to a smooth purée. Taste and adjust the seasonings.
| Per portion (62g) (based on 4 people) | Per 100 g | |
| Calories (kcal/KJ) | 123kcal | 199kcal |
| Fat | 9.1g | 14.8g |
| Protein | 4.1g | 6.7g |
| Carbohydrate | 6.2g | 10g |
| Sugar | 2.8g | 4.5g |
| Fiber | 2.4g | 3.8g |
| Sodium | 2mg | 4mg |
Created on 28 Aug, 2020.
Print