Servings:
2This recipe is from Jennifer Cornbleet's book and love it so much I always have a batch made up. I'll use it in wraps, on top of salads or on crackers.
Ingredients:
1 cup soaked sunflower seeds (or pumpkin seeds - I like half and half)
1/3 cup soaked sun dried tomatoes
2 tbsp water
1 tbsp lemon juice
crushed garlic (or garlic
powder)
dash of salt & pepper
dash of cayenne (depending on how much kick you like)
Preparation:
Grind the seeds up as much as possible, then add the rest of the ingredients into the food processor and whizz until a well mixed pate. It will keep for five days so I often double the quantities. Hope you enjoy it as much as I do.
Tags:
- easy [2]
- side [3]
- simple [4]
- snack [5]
- Food Processor [6]
