Mediterranean Sunflower Seed Dip


  • 1 cup sunflower seeds
  • 2 sun-dried tomatoes
  • 1 tsp freshly squeezed lemon juice
  • 2 tbsp red bell pepper, diced
  • 2 tbsp kalamata olives, diced
  • 1 tsp green onion, minced
  • 1 tbsp fresh basil, minced
  • 1 tbsp fresh parsley, minced
  • 1 tsp nama shoyu
  • ½ tsp garlic, minced
  • ¼ tsp freshly ground black pepper
  • 1 tbsp nutritional yeast
  • 1 tsp olive oil



    Soak sunflower seeds in water to cover for 2 hours to overnight.
    Soak sun-dried tomatoes in water to cover for at least 30 minutes.
    Strain seeds and tomatoes and place in food processor.
    Add lemon juice, red pepper, olives, green onion, basil, parsley, nama shoyu, garlic, oregano, pepper, nutritional yeast, and olive oil. Process on high speed for 20 seconds or until smooth.
    Scrape down the sides as necessary to ensure flavors are evenly distributed.
    Allow Pate’ to sit for at least 20 minutes, covered, in the fridge before serving to enhance the flavor.
    Serve with fresh cucumber slices, flax crackers, or as part of a salad.

    Variations: Alternate the herbs and/or the veggies as you like. You can also use pumpkin seeds instead of sunflower seeds. Or try substituting spices with Indian or Mexican spices.

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