Red Pepper and Sun Dried Tomato Pate
Bold, smoky, and irresistibly flavorful, this Red Pepper and Sun-Dried Tomato Pâté is a versatile spread that's perfect for any occasion. Roasted red bell peppers and tangy sun-dried tomatoes form the savory base, while a hint of smoked paprika adds depth and warmth. Blended with garlic, olive oil, and a splash of zesty lemon juice, this vibrant pâté is luxuriously smooth and packed with Mediterranean-inspired flavors. Ready in just 35 minutes, it's an easy make-ahead option for parties or simple snacking. Serve it as a dip with crisp veggies or crackers, or spread it on sandwiches for a gourmet touch. This crowd-pleasing pâté is not only vegan and gluten-free but also bursting with color and nutrients, making it as wholesome as it is delicious!
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Recipe Information
Ingredients
- 2 whole Red bell peppers
- 100 g Sun-dried tomatoes in oil
- 2 whole Garlic cloves
- 2 tbsp Olive oil
- 1 tbsp Lemon juice
- 1 tsp Smoked paprika
- 0.5 tsp Salt
- 0.25 tsp Ground black pepper
- 1 tbsp Fresh parsley
Instructions
Preheat your oven to 220°C (430°F).
Place the red bell peppers on a baking tray and roast in the oven for 20 minutes, turning halfway, until the skins are charred and blistered.
Remove the peppers from the oven and place them in a bowl. Cover with plastic wrap or a plate and let them steam for 10 minutes. This will make peeling the skins easier.
While the peppers are cooling, drain the sun-dried tomatoes (if they are in oil) and pat them dry. Set aside.
Peel the garlic cloves and roughly chop them.
Once the peppers are cool enough to handle, peel off the skins, remove the seeds, and discard them.
In a food processor, add the peeled red peppers, sun-dried tomatoes, garlic, olive oil, lemon juice, smoked paprika, salt, and black pepper.
Blend the mixture until smooth, scraping down the sides as needed. Taste and adjust seasoning as desired.
Transfer the pâté to a serving dish and garnish with freshly chopped parsley.
Serve as a dip with crackers, bread, or vegetable sticks, or use as a spread for sandwiches and wraps. Store any leftovers in an airtight container in the refrigerator for up to four days.
Nutrition Facts
Calories |
561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.5 g | 53% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1301 mg | 57% | |
| Total Carbohydrate | 42.4 g | 15% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 22.4 g | ||
| Protein | 8.9 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 148 mg | 11% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 2197 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
