This a delicious, raw alternative to regular paté, indeed! By soaking the sunflower seeds overnight, you liberate all of their life-giving nutrients, making this spread easy to digest and full of vitamins and minerals. This is a great sandwich spread, but it is also tasty as a dip for raw veggies. You can even make “boats” out of cucumber by making a lengthwise down the middle, scooping out the seeds and filling the center.
1 ½ cup shelled sunflower seeds
10-12 sundried tomatoes
2 Tbsp. extra virgin olive oil
juice + zest of 1 lemon
1 clove garlic, minced
½ cup fresh basil, chopped
1 tsp. honey or agave nectar
1 tsp. tamari
sea salt + pepper to taste
1. Place sunflower seeds in a bowl and cover with water. Soak for at least 4 hours if possible, overnight is best. Drain and rinse.
2. Pour boiling water over sundried tomatoes and soak for 20 minutes or so, until they have softened. Drain, reserving liquid. Roughly chop tomatoes and set aside.
3. Place all ingredients in a food processor and blend until desired consistency is reached. For a creamier texture, add tomato soaking liquid one tablespoon at a time (I used about 4 or 5 tablespoons of liquid in total).
4. Serve and enjoy! Store in an airtight container in the fridge for up to 7 days.
Recipe courtesy of My New Roots