Raw seed and dill pate

Looking for a tasty dip? Here’s one that ticks plenty of boxes. We think you’ll love it.

SERVES12
TIME TO MAKE2+ hours
MEAL TYPEEntrée
TIME TO MAKE2+ hours
MEAL TYPEEntrée

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Method

  1. Place the seeds in a bowl and cover with water
  2. Soak overnight in the fridge then strain
  3. Place soaked seeds in a food processor along with oil, garlic, dill, miso, lemon juice, chilli, salt and water
  4. Blend until smooth
  5. Refrigerate for up to 3 days 

Tips

  • This pate goes well with vegetable crudites and our chia seed crackers
  • This pate freezes well, freeze in small quantities for an easy party dip
     
  • 1 cup
    sunflower seeds
  • 1 cup
    pumpkin seeds
  • 2 tbsp
    oil
  • 1 clove
    garlic, crushed
  • ¼ cup
    chopped dill
  • 1 tbsp
    miso paste
  • 3 tbsp
    lemon juice
  • pinch 
    chilli powder
  • pinch 
    salt
  • ¼ cup
    water
  • 4 sprigs 
    dill to garnish
Per serve
  • Energy
    690kJ
  • Total Fat
    14.3g
  • Saturated Fat
    1.9g
  • Total Carbohydrate
    5.5g
  • Sugars
    0.5g
  • Dietary Fibre
    2.3g
  • Protein
    6.1g
  • Sodium
    73mg