Four-Seed Bread Spread

900 of 1,000 Cookbook Challenge

Four-Seed Bread Spread p.16-17

INGREDIENTS:

½ cup sunflower seeds

¼ cup shelled pumpkin seeds (pepitas)

3 rbls sesame seeds

1 tbls ground flax seeds

1 clove garlic, minced

3 tbls tahini (sesame paste)

3 tbls water

2 tbls olive oil

1 tbls soy sauce

2 tsp fresh lemon juice

1 tbls minced fresh parsley

1 tsp minced fresh chives * optional

½ tsp salt

⅛ tsp ground cayenne

DIRECTIONS:

- Lightly toast the sunflower, pumpkin, and sesame seeds, in a dry skillet over medium heat. Careful not to burn.

- Once seeds are nice and toasty, place them intoa food processor.

- Add the ground flax seeds, and garlic.

- Process until finely ground.

- Add the tahini, water, oil, soy sauce, lemon juice, parsley, chives (if using), salt and cayenne.

- Process until smooth.

- Transfer to a medium-small bowl, and serve.

- If not using right away, cover and refrigerate. Properly stored, this will keep, for up to 4 days.

PERSONAL THOUGHTS:

The book calls this a bread spread, so I served it with toast points. It'll also go really good on crackers. For those trying the whole charcuterie board, this will make a wonderful addition to that. It holds its shape pretty well so you don't need the bowl.

~~~ #LouisianaVegan