Three types of vegan spreads

#1

vegan

spread & sandwich

medium

Marianne Zunner

INGREDIENTS FOR 4 PERSONS

Chickpea Spread:
120 g chickpeas (tin, drained)
3 tbsp olive oil
1 tbsp. of lemon juice
2 tbsp. chopped parsley
2 tbsp. sesame seeds
1 tbsp. Tomami No. 1
Salt and pepper

Broad bean spread:
150 g frozen broad beans
3 tbsp. olive oil
1 tbsp. lemon juice
1 tsp. finely grated organic lemon peel
1 tbsp. Tomami No. 1
Salt and pepper

Pepper and walnut spread:
100 g roasted peppers (out of a glass, well drained)
60 g walnut kernels
1 ½ tsp. Tomami No. 1
Salt and pepper

INSTRUCTIONS

For the chickpea spread, puree the chickpeas with oil and lemon juice in a food chopper.
Add the parsley and sesame seeds and chop briefly. Stir in Tomami No. 1. Season with salt and pepper. Garnish with finely chopped parsley if desired.

For the broad bean spread, simmer the beans in salted water in a covered pan for 5 minutes. Transfer into a sieve, drain and press the beans out of the skins. Puree the beans with oil and lemon juice in a food chopper. Stir in the lemon peel and Tomami No. 1. Season with salt and pepper. Garnish with finely diced tomatoes as desired.

For the pepper and walnut spread, puree the peppers and walnuts in a food chopper. Stir in Tomami No. 1. Season with salt and pepper. Garnish with coarsely crushed walnuts if so desired.

A recipe by Marianne Zunner.