This smooth and creamy dip pairs well with multigrain crackers, fresh vegetables, or wrapped in a crisp lettuce leaf.
Basic recipe:
1 ½ cups sunflower seeds
1 bunch of parsley (chopped)
1 large garlic clove
¼ cup of apple cider vinegar
2 tsp of sea salt (or to taste)
Other options:
1 carrot and/or celery stick (chopped)
2 Tbsp olive oil
1 Tbsp of lemon juice
1 tsp of umeboshi vinegar (Japanese plum vinegar)
Other fresh or dried herbs (basil, oregano etc.)
Recipe courtesy of Conscious Catering, Scotch Village, Nova Scotia
Ingredients:
Basic recipe:
- 1 ½ cups sunflower seeds
- 1 bunch of parsley (chopped)
- 1 large garlic clove
- ¼ cup of apple cider vinegar
- 2 tsp of sea salt (or to taste)
Other options:
- 1 carrot and/or celery stick (chopped)
- 2 Tbsp olive oil
- 1 Tbsp of lemon juice
- 1 tsp of umeboshi vinegar (Japanese plum vinegar)
- Other fresh or dried herbs (basil, oregano etc.)
Directions:
- Soak seeds in warm water for 2 hour or overnight. Drain, rinse well, and add to food processor.
- Add parsley and any optional ingredients.
- Pulse to a chunky pâté. Blend longer for creamy texture, and add teaspoons of water as needed.
