I must say this sunflower seed spread took me by surprise when I first made it. I wasn’t sure what to expect. Will it be more like hummus? Or like mashed beans. Honestly, I didn’t know. And the taste is nothing like these two. It’s something completely else.
What would you want from a spread? I would want a great texture that’s not mushy. Taste that can stand on its own and will pair nicely with bread for example. And it doesn’t have grey or worse color that will put you off completely from eating it. That last one is quite strange, but I like my food to look good as well as taste good. That does not always happen but one can, at least, aim for it if not always achieve it.
So there you are. My wish list for this spread. The question is, did the sunflower seed spread deliver? Yes and yes. And third yes as well. Great texture is there. Taste is OMG out of this world great and color is quite nice. Red fiery and peppery.
It’s fantastic on a toast. I only ate it on rye sourdough. I really did not want to change the bread to anything else, that’s how good it is. When I find something I like I stick to it I’m afraid. I will eat it over and over. So it’s down to you to let me know how it goes with other fantastic bread out there. But I am known to just eat this spread on its own, or like hummus with veggies. I just can’t stay away!
Sunflower seeds need to be soaked overnight so it’s not a speedy recipe. But it’s very easy and once you have that batch ready it’s handy to have in the fridge. It will keep in the fridge for a week if you can stay away for that long. I had to make a batch for testing purposes only, to see how long it will last in the fridge. Otherwise, it would be gone much quicker. It’s great not only for breakfast but for lunch sandwich or snack as well.
Fuel Your Body, Charge Your Day
- 150g sunflower seeds
- 1 tablespoon olive oil
- 4 dried tomatoes and a bit of oil that goes with them
- 1 medium tomato
- 1 teaspoon of paprika powder
- 1 teaspoon of smoked paprika powder
- a good pinch of salt
- pinch of pepper
- splash of water
- chilli flakes (optional)
- Soak sunflower seeds overnight in plenty of water.
- Drain and rinse sunflower seeds.
- Add seeds with olive oil, dried and fresh tomatoes, both paprika powders, salt, pepper and splash of water to food processor. Blend until consistency is to your liking. You might have to scrape sides of the bowl once or twice during the process.
- If you feel spread is too thick add another splash of water.