Vegetarian Red Pepper Spread

Ingredients

• 2 red bell peppers
• 1 Garlic clove
• 100 g tofu
• 2 EL olive oil
• 20 g shelled hazelnut kernels
• Salt
• Pepper (freshly ground)
• Lemon juice
• olive oil (for the baking tray)

Instructions

1. 1.

   Preheat the oven to 220°C on grill setting.

2. 2.

   Wash the bell peppers, halve them, remove seeds and white membranes, place skin side up on an oiled baking sheet and roast for about 15 minutes until the skins blister and start to blacken. Remove from oven, cover with a damp cloth and let cool. Then peel off the skins, combine with the peeled garlic clove, crumbled tofu, olive oil and hazelnuts in a blender and puree into a fine paste. Adjust oil as needed.

3. 3.

   Season with salt, pepper and lemon juice.