Tomato-Dill Sunflower Seed Pate

• 1.5 cups shelled sunflower seeds
• 1o-12 sundried tomatoes
• 2 tablespoons extra virgin olive oil
• juice and zest of 1 lemon
• 2 cloves garlic, minced
• 1/3 cup fresh parsley, chopped
• 1 tablespoon fresh dill
• 1 teaspoon honey
• 1 teaspoon tamari
• sea salt and black pepper to taste
• 1/2 teaspoon chili flakes (optional)

1. Place sunflower seeds in a bowl and cover with water. Soak for at least 4 hours if possible, overnight is best. Drain and rinse.
2. Pour boiling water over sun-dried tomatoes and soak for 20 minutes or so, until they have softened. Drain tomatoes and reserve liquid. Roughly chop tomatoes and set aside.
3. . Place all ingredients in a food processor and blend until desired consistency is reached. For a creamier texture, add tomato soaking liquid one tablespoon at a time (I used about 7-8 tablespoons of liquid in total).
4. Pate can be stored in an airtight container for up to 7 days.

sunflower seeds, tomatoes, extra virgin olive oil, lemon, garlic, fresh parsley, fresh dill, honey, tamari, salt, chili flakes

Taken from food52.com/recipes/40138-tomato-dill-sunflower-seed-pate (may not work)