This dip can be eaten as an accompaniment to salad; with vegetable sticks and tortilla chips; rolled in sushi; or spread on toast. It is very quick to make but you will need a food processor to blend it and don’t forget to plan ahead with soaking of the sunflower seeds.
Lemony sunflower and pecan dip
1 cup sunflower seeds, soaked for 4 hours
½ cup pecans
juice of 1 lemon, or to taste
3 floz (80 ml) olive oil
½ small-med red onion, chopped
generous pinch salt, or to taste
Put the sunflower seeds into a food processor and grind well. Add the remaining ingredients and process until smooth. You will probably need to scrape down the sides a couple of times.
If necessary adjust the taste after 30 minutes or so. The lemon tastes strong when it is first added, but mellows out after the mixture is allowed to stand.