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!
