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.