Soak time:  8-12 hours      Prep time:  15 minutes     Makes 8 cups

3          cups raw sunflower seeds (soaked 8-12 hours)
1          cup freshly-squeezed lemon juice
½         cup chopped scallions
¼-½     cup raw tahini
¼         cup raw apple cider vinegar or tamari sauce or coconut aminos
2-4       slices red onion, cut into chunks
4-6       tablespoons parsley, coarsely chopped
2-3       medium cloves garlic, coarsely chopped
½         teaspoon organic cayenne pepper (or more to taste)

Soak sunflower seeds for 8-12 hours; drain. Allow to sprout for 3-4 hours (leave out on counter), then thoroughly rinse and drain removing as many of the thin inner husks that float to the top as possible. In a food processor, process the sunflower seeds, lemon juice, scallions, tahini, vinegar or tamari, onion, parsley, garlic, and cayenne until the mixture is a smooth paste.

When thoroughly blended, taste and adjust the seasoning. The paté will develop a stronger garlic taste in a few hours.