Sun-dried Tomato Pate
This 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.
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)
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.