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Recipe by Annemiek:Italian tomato-paprika spread

Recipe by Annemiek:Italian tomato-paprika spread

Making your own dips and spreads is super easy, takes little time and is much tastier and healthier than a container from the store. Santé's Annemiek shares one of her favorites every month. This time:an Italian tomato-paprika spread.

This spread is divine on bread, crackers, rice cakes or toast. Or roll it in a wrap with avocado, arugula and pine nuts.

Ingredients

  • 2 sweet tomatoes
  • 2 red pointed peppers
  • 1 red onion
  • 200 g canned chickpeas
  • 1 tbsp Italian herbs
  • 1 tbsp balsamic vinegar
  • 15 g fresh basil

This is how you make it

  1. Preheat the oven to 200°C.
  2. Cut the tomatoes, peppers and red onion into coarse pieces. Drain the chickpeas and rinse with water. Put everything in a baking dish and add a good splash of olive oil. Season with Italian herbs, black pepper and sea salt.
  3. Place the baking dish in the oven for 20-25 minutes. Remove the vegetables from the oven and allow to cool slightly.
  4. Put everything in the food processor, add the balsamic vinegar and fresh basil and grind to an even spread. Taste and add extra herbs or some lemon juice to taste.
  5. The spread can be kept for five days in a sealed container in the refrigerator.