Creating homemade dips and spreads is straightforward, quick, and delivers superior flavor and nutrition compared to store-bought versions. As a Santé expert, Annemiek shares one of her monthly favorites: a vibrant Italian tomato-pepper spread packed with fresh, wholesome ingredients.
This versatile spread shines on bread, crackers, rice cakes, or toast. Elevate it further by spreading in a wrap with avocado, arugula, and pine nuts for a nutritious meal.
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
How to Make It
- Preheat the oven to 200°C.
- Cut the tomatoes, peppers, and red onion into coarse pieces. Drain and rinse the chickpeas. Place everything in a baking dish, drizzle with olive oil, and season with Italian herbs, black pepper, and sea salt.
- Bake for 20-25 minutes. Remove from the oven and let cool slightly.
- Transfer to a food processor, add balsamic vinegar and fresh basil, and blend into a smooth spread. Adjust seasoning with extra herbs or lemon juice if desired.
- Store in an airtight container in the refrigerator for up to five days.
