Paprika-Cashew Spread

Ingredients

• 150 g Cashews
• 3 red bell peppers (500 g)
• 0.5 pepperoni
• 1 Shallot
• 1 Garlic clove
• 5 tbsp olive oil
• 1 tbsp Lemon Juice
• Salt
• Pepper
• 0.5 tsp smoked paprika powder

Instructions

1. 1.

   Rinse the cashews in a bowl with boiling water and cover for about 30 minutes.

2. 2.

   While the cashews soak, clean, wash, halve the bell peppers and place them cut side down on a baking sheet lined with parchment paper. Roast in the oven using the grill function for about 15 minutes until black bubbles form on the skins. Then cover with a kitchen towel and let cool for 10 minutes.

3. 3.

   Meanwhile, halve the pepperoni, remove seeds, wash and finely chop it. Peel the shallot and garlic and dice them finely. Sauté both in a pan with a little oil for about 5 minutes until translucent.

4. 4.

   Remove the skins from the bell pepper flesh and roughly chop it. Drain the cashews in a sieve.

5. 5.

   Combine the prepared ingredients with olive oil, lemon juice, pepperoni and spices in a tall container and blend with an immersion blender until smooth. Add water if needed to reach desired consistency.