Spicy sunflower seed paste

Ingredients for 8 servings:

• 150 g sunflower seeds, peeled
• 300 g onion(s), very finely diced
• 1 garlic clove(s), peeled and very finely diced
• 5 tbsp olive oil
• 150 g butter
• 1 tsp caraway seeds, whole
• 1 tsp fennel seeds
• ½ tsp cumin
• 2 tsp oregano, dried
• 1 tsp salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

delicious, spicy spread, but also goes well with boiled potatoes

Roast the sunflower seeds in a pan without fat until light brown, transfer to a plate, and allow to cool. Add the caraway, cumin, and fennel during the last few minutes of cooking. Fry the onions and garlic in olive oil until golden brown. Remove the pan from the heat and stir in 4 tablespoons of water. Add small pieces of butter to the pan and melt into the onions. Finely chop the sunflower seeds, spices, and salt using a hand blender and stir into the onion mixture. Let it sit for at least 8 hours before eating. Tastes excellent with bread or potatoes! The paste freezes well in screw-top jars. Notes for those who don’t usually like caraway or fennel: a) The caraway and fennel don’t have a strong flavor here! b) The combination of spices is what makes it work! c) Be sure to use whole seeds, not the flavorless powder!