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Sunflower Seed Pâté

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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:

  1. Soak seeds in warm water for 2 hour or overnight. Drain, rinse well, and add to food processor.
  2. Add parsley and any optional ingredients.
  3. Pulse to a chunky pâté. Blend longer for creamy texture, and add teaspoons of water as needed.

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