This is something I whizzed up this afternoon and turns out it is perfect as a canape with a little olive and chilli…

Ingredients:

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.

Method:

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.

Ally x