John Myers
Ingredients for 4 servings:
- 100 g sunflower seeds
- 50 g rapeseed oil or sunflower oil
- 45 g mustard
- ½ tsp salt
- ½ tsp ground pepper
- 1 ½ tsp curry powder
- 1 tsp sweet paprika powder
- 2 tsp dill tips
- ½ lemon(s), juice
Instructions
Working time approx. 15 minutes; Rest time approx. 16 hours; Total time approx. 16 hours 15 minutes
vegan
Ideally, soak the sunflower seeds overnight. If you’re short on time, you can also pour boiling water over them and set aside for at least 1-2 hours. Drain the soaked sunflower seeds and place them in a tall, narrow container along with all the other ingredients. Using a hand blender, thoroughly blend until smooth. Transfer the spread to a suitable container with a lid and leave to sit in the refrigerator, ideally overnight, to intensify the flavor. The spread will keep in the refrigerator for up to a week. Additional notes: You can experiment with different spices and ingredients, such as tomato paste instead of mustard, fresh herbs, pesto, jalapeños, sun-dried tomatoes, ginger, garlic, mango, papaya, lemon zest, coconut, etc. The base always remains sunflower seeds and oil. A little mustard improves the emulsion. If necessary, the consistency can be adjusted with a little liquid or mashed potato powder.
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