Looking for a creamy alternative to traditional dips? Want a nutrient packed dip and tired of hummus? Look no further than this gluten-free, dairy-free Almond Herb Pâté. A big bonus, if prepared using the method below you’re consuming a raw, living food…the most beneficial way to consume your nuts!
What you’ll need~
Food Processor, filtered water, serving bowl
INGREDIENTS
1 CUP RAW ALMONDS (due to USDA regulations almonds must be flash pasteurized – usually up to 118 degrees F but are still considered raw) soaked 8-12 hours in clean (filtered) water
1/2 cup raw sunflower seeds soaked 2 hours and sprouted 1 day (rinse 2-3 times daily)
1/4 cup raw sesame tahini
juice from 1 lemon
2 garlic cloves finely chopped
2 tbsp. coarsely chopped parsley
2 tbsp. finely chopped basil
1 tbsp. finely chopped rosemary
1/2 tsp. sea salt
1/4 c. water if necessary to add to food processor
METHOD
1. Mix almonds, sunflower seeds, sesame tahini, lemon juice in the food processor and process. If too thick and granular slowly pour in water to a smooth, pate-like texture.
2. Add in herbs and salt.
3. Scoop into a serving bowl and serve with a side of wholesome crackers like Flackers or Mary’s Gone Crackers.
Recipe created by Laura Bushey, MAT Certified Health Educator and Personal Holistic Chef. For more info about Laura click here.
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