MUHAMMARA SPREAD WITH TOMAMI TOSCANA

Toscana

vegan

spread & sandwich

easy

Daniela Sonntag

INGREDIENTS FOR 4 PERSONS

500 g red peppers
100 g walnuts
100 g stale white bread in cubes
2 cloves of garlic
1 shallot
1 tbsp lemon juice
1 tbsp TOMAMI Toscana (buy here)
1 tsp ground cumin
1 tsp paprika powder, sweet or hot, as preferred
1 pinch of cinnamon
1-2 tbsp virgin olive oil
Salt

INSTRUCTIONS

Halve the peppers, remove the seeds and place on a baking sheet with the skin facing up. If available, use the oven’s grill function and grill until the shell turns black. Alternatively put the peppers in the oven at 200 degrees for about 25-35 minutes. Allow to cool a little and peel off the paprika skin with a knife. Lightly toast the walnuts in a pan until their flavour is released.

Puree well with the skinned paprika and all the remaining ingredients, then season with salt, the spices, TOMAMI Toscana and olive oil.

Stored in the refrigerator, the spread will keep for 3-4 days.