Spread variations

Ingredients for 4 portions:

Ingredients Bean and lemon spread:

½ kg tin of white beans

½ onion, finely chopped

1 clove of garlic finely chopped

5 tbsp rapeseed oil

1 msp. lemon zest, lemon juice to taste, salt, cayenne pepper


Chickpea spread ingredients:

½ kg tin of chickpeas

½ tsp sweet paprika

5 tbsp olive oil

1 tbsp parsley

2 cloves of garlic, finely chopped

Salt, pepper, lemon juice to taste


IngredientsWalnut and bell pepper spread:

2 red sweet peppers

125 g walnuts

1 clove of garlic, finely chopped

4 tbsp olive oil

Lemon juice to taste, herb salt, chilli pepper


Bean and lemon spread:

Put the white beans in a sieve and rinse well. Sauté the onion and garlic in 2 tbsp of the rapeseed oil, add the beans with the lemon zest and sauté briefly. Pour the bean and onion mixture into a blender jug, puree finely with the remaining oil, season with lemon juice, salt and cayenne pepper and serve.


Chickpea spread:

Place the chickpeas in a sieve, rinse well, puree finely with the paprika, olive oil, garlic and spices using a hand blender and serve garnished with parsley.


Walnut and paprika spread:

Clean the peppers, cut into strips, marinate with herb salt and 1 tablespoon of olive oil, place on a baking tray lined with baking paper and roast at 200°C fan oven for approx. 30 - 35 minutes. Allow the roasted peppers to cool before using. Roast the walnuts in a pan for 8 minutes and leave to cool. Finely puree all the ingredients, season with herb salt and serve.


The team at Braugasthof Glocknerblick wishes you every success!


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