This is something I whizzed up this afternoon and turns out it is perfect as a canape with a little olive and chilli…
Soak 1/2 cup sunflower kernels and 1/2 cup pumpkin seeds for 2-3 hours
1 Garlic clove
1 Tbsp. Italian dried herbs
1/4 red onion
2 Tbsp. sun-dried tomatoes (in oil)
juice of 1/2 lemon
1/2 Tsp cayenne pepper
1/4 Tsp. sea salt.
Place all ingredients into a small food processor and process until well blended and the consistency that you’d like.
Serve on flaxseed crackers with some sliced green olives and a little fresh chilli.
Will keep in the fridge for 3-4 days in an airtight container.