Make this seed pâté when you want something in your refrigerator that can easily assimilate into just about any snack or meal. It's one of those things that can cozy up to chilaquiles, be slathered on a quesadilla, dolloped on a yoga bowl, enjoyed alongside (or in place of a bean dip), spread on bruschetta...you get what I'm saying.
The base is made of seeds that have been soaked for a stretch and then blended into a creamy, full-bodied puree. In this instance I've worked in fresh herbs and garlic, but it's not hard to imagine many different ways to approach the base. I like to finish seed pate with a bit of miso - for flavor, seasoning, and easy nutritional boost.
It also satisfies by the spoonful - for example, as a seed-based alternative to almond butter.
More Dip Recipes
- 1/2 cup raw sunflower seeds
- 1 1/2 cups raw pumpkin seeds
- 4 cups filtered water, for soaking
- 1/3 cup olive oil
- 1 medium garlic clove
- 4 sprigs of thyme or oregano
- 4 sprigs fresh dill
- 2 tablespoons miso, preferably a chunky, hearty miso (country, chickpea, etc.)
- 3 tablespoons fresh lemon juice
- 1/3 - 2/3 cups nut milk or water
- fine grain salt to taste
Cover the seeds with 4 cups of water and soak for 4-6 hours, or, preferably, overnight. Strain the seeds, rinse well under running water. Drain well and place in a blender along with the olive oil, garlic, herbs, miso, lemon juice, 1/3 cup of the nut milk.
Blend until smooth, thinning with more nut milk or water if needed. Taste and adjust with a few pinches of salt, and more lemon juice if needed.
Makes about 2 cups.