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
- Preheat the oven to 200°C.
- 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.
- Place the baking dish in the oven for 20-25 minutes. Remove the vegetables from the oven and allow to cool slightly.
- 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.
- The spread can be kept for five days in a sealed container in the refrigerator.
