liptauer spread

© martina lang
© martina lang

ein österreichischer klassiker der bei keiner 'bretteljause' fehlen darf. quasi veganer liptauer mit essiggurkerl oben drauf, schmeckt außerdem superlecker als aufstrich, dip oder als vorspeise! und mit diesem frisch gebackenen brot erst recht!



250 g sonneblumenkerne

4 rote spitzpaprika (mittelgroß, wenn sie sehr groß sind reichen auch 3)

2 knoblauchzehen

4 el süßer senf


3-4 zitronen

2 el 'scharfmacher' -gewürz von sonnentor


°sonnenblumenkerne einweichen mind. 1 stunde - am besten über nacht


° paprika entkernen, knoblauch schälen, zitronen auspressen


° alles in einem mixer (blender) ohne wasser mixen und nur falls notwendig einen mini-schuss wasser hinzufügen.


°salz und eventuell pfeffer nach geschmack nachwürzen


° es kann sein, dass sich die masse am mixer anlegt, einfach wieder hinunterschieben und weiter mixen. es bedarf manchmal mehrerer vorgänge.


NOTIZ, dieses mus / aufstrich muss oft 1-2 studnen 'durchziehen'  damit sich alle geschmöcker entfalten. meistens ist es am nächsten tag noch viel besser, also kann man es ruhig vorbereiten. *ein high-speed-blender ist extrem von vorteil - da die konsistenz ganz samtig zart wird.




this is a traditional austrian spread usually made with dairy, but i 'veganised' it and it is just so amazingly delicious. you can use it as a spread, dip and even as a starter. i highly recommend it with this freshly baked bread!



250 g sunflower seeds

4 red peppers (I use the mendium sized pointed ones)

2 garlic cloves

4 tbsp sweet mustard

3-4 lemons (depending on the size)

2 el 'scharfmacher' -spice from sonnentor (a mix of chillies, pepper and dried flowers)

salt to your taste


°soak the sunflower seeds for minimum 1 hour or even better over night.


°prepare the peppers, squeeze the lemons, and peel the garlic cloves


°combine all ingredients  without water in a high-speed blender (like vitamix, revoblend etc..) and mix it well until smooth


°add salt and even pepper if you like it to your taste


NOTE: this recipe needs some time to develop the flavour, so let it rest for about 2 hours - you can even prepare it the day before you want to use it and it will taste even better! a high-speed blender is pretty much necessary to assure the spread gets really smooth, but you can try it with a hand-mixer (let me know how it turns out)

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