Directions:
- Heat 1 Tbsp of the olive oil in a small frying pan over medium-high heat. Add the pepper and cook until tender, 5 to 7 minutes. Transfer the pepper to a blender.
- Add all remaining ingredients and blend until smooth. The spread will keep up to a week in the fridge.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 920.08 Kcal (3852 kJ) | ||
| Calories from fat | 684.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 76.03g | 117% | |
|---|---|---|---|
| Sodium | 140.4mg | 6% | |
| Potassium | 675.97mg | 14% | |
| Total Carbs | 119.36g | 40% | |
| Sugars | 6.89g | 28% | |
| Dietary Fiber | 10.16g | 41% | |
| Protein | 261.76g | 524% | |
| Vitamin C | 36.4mg | 61% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 20.9mg | 116% | |
| Calcium | 130.8mg | 13% | |
| Amount Per 100 g | |||
| Calories | 396.42 Kcal (1660 kJ) | ||
| Calories from fat | 294.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.76g | 117% | |
|---|---|---|---|
| Sodium | 60.49mg | 6% | |
| Potassium | 291.24mg | 14% | |
| Total Carbs | 51.43g | 40% | |
| Sugars | 2.97g | 28% | |
| Dietary Fiber | 4.38g | 41% | |
| Protein | 112.78g | 524% | |
| Vitamin C | 15.7mg | 61% | |
| Vitamin A | 0.3mg | 25% | |
| Iron | 9mg | 116% | |
| Calcium | 56.4mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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