Sunflower Seed Spread on Cucumber Slices

Source

Ingredients

Display units in Metric

Yields Makes 1 1/4 cups originally Makes 1 1/4 cups

1	cup	raw sunflower seeds soaked 2-6 hours
1	clove	garlic coarsely chopped
2	tsp	olive oil
1	tbsp	fresh dill (or 1 1/2 tsp dried) + extra for garnish
¹⁄₂	tsp	sea salt
1		English cucumber for serving

Rinse and drain the sunflower seeds, discarding the soaking water.

Place the sunflower seeds, garlic, oil, 1 tablespoon of dill and salt in a food processor and mix until smooth. Aim for a crunchy peanut butter-like texture, so there should be some sunflower seed crunch present.

To serve, slice the cucumber on an angle. Using a melon baller, scoop out some of the sunflower seed spread and place on top of the cucumber slice.

Finish off with a sprig of dill.

Store in refrigerator in airtight container for up to 3 days.

Rinse and drain the sunflower seeds, discarding the soaking water.
Place the sunflower seeds, garlic, oil, 1 tablespoon of dill and salt in a food processor and mix until smooth. Aim for a crunchy peanut butter-like texture, so there should be some sunflower seed crunch present.
To serve, slice the cucumber on an angle. Using a melon baller, scoop out some of the sunflower seed spread and place on top of the cucumber slice.
Finish off with a sprig of dill.
Store in refrigerator in airtight container for up to 3 days.

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