1       cup raw pumpkin seeds, soaked
1       cup raw sunflower seeds, soaked
½      cup raw tahini
1       carrot, peeled and roughly chopped
½      red pepper, seeded and chopped into chunks
1-3    garlic cloves (depending on taste and garlic tolerance)
1       jalapeño or ½ teaspoon cayenne pepper
1       bunch basil
½      cup extra virgin olive oil
¼      cup fresh-squeezed lemon juice
1       tablespoon maple syrup
1       tablespoon apple cider vinegar
1       tablespoon tamari or coconut aminos
1       teaspoon organic cumin

Soak seeds for 12 hours, rinse, and drain. In a food processor, using an S-blade, chop garlic, jalapeño, carrot, red pepper, and basil. When the blade can't chop anymore, add ½ of the oil and ½ of the lemon juice. Next add seeds and grind until smooth. Add remaining ingredients. Add more oil if consistency is not creamy enough. Be sure to use a spatula or spoon to scrape the sides of the processor. When finished, put into a covered container and chill for a few hours. This paté gets better after a day when the flavors have a chance to combine. Adjust seasonings according to your taste. Serve with veggies or flax crackers.

Recipe provided by Karma Chow.