1 cup raw pumpkin seeds, soaked
1 cup raw sunflower seeds, soaked
½ cup raw tahini
1 carrot, peeled and roughly chopped
½ red pepper, seeded and chopped into chunks
1-3 garlic cloves (depending on taste and garlic tolerance)
1 jalapeño or ½ teaspoon cayenne pepper
1 bunch basil
½ cup extra virgin olive oil
¼ cup fresh-squeezed lemon juice
1 tablespoon maple syrup
1 tablespoon apple cider vinegar
1 tablespoon tamari or coconut aminos
1 teaspoon organic cumin
Soak seeds for 12 hours, rinse, and drain. In a food processor, using an S-blade, chop garlic, jalapeño, carrot, red pepper, and basil. When the blade can't chop anymore, add ½ of the oil and ½ of the lemon juice. Next add seeds and grind until smooth. Add remaining ingredients. Add more oil if consistency is not creamy enough. Be sure to use a spatula or spoon to scrape the sides of the processor. When finished, put into a covered container and chill for a few hours. This paté gets better after a day when the flavors have a chance to combine. Adjust seasonings according to your taste. Serve with veggies or flax crackers.
Recipe provided by Karma Chow.
