It’s been sunny and warm for 2 days in a row now in Helsinki. This requires a recipe that has a lot of sun in it.
In a way, I’m happy that it’s sunny and light, that it’s not depressing like a horrible November day. On the other hand, with this weather, it’s getting hard to keep people at home and people going out and enjoying themselves in the park, with not good enough social distancing (even though they think it looks good enough) is not good for the current situation.
Anyway, back to the recipe. Inspired by a recipe I saw on a website, I made this one, with my own twists, for a dinner gathering with friends at my place, at the end of February. This was the last gathering we had before corona restrictions hit our lives. Now the only gatherings are virtual ones.
Usually the pastes / spreads are good with both fresh crusty bread and crackers / chips. This one is good with them too, but I personally loved it with fresh crusty bread much more than crackers so my preferred recommendation will be that. Enjoy!
2.5 dl (or 1 cup) sunflower seeds, soaked overnight
1 can kidney beans (drained, net weight: 230 gr.)
15 sun-dried tomatoes
4 tbsp tomato paste
2 tbsp gluten free soy sauce (buy normal one if you don’t care about gluten)
3 tbsp nutritional yeast
about 20 large fresh basil leaves
salt and pepper to taste (for me, 1 tsp salt and a pinch of pepper was enough)
fresh, crusty bread to serve / eat (gluten free or not, the bread in the photo is not gluten free)
1. Drain the sunflower seeds and then put ALL the ingredients EXCEPT salt and pepper in a food processor.
2. Process until you get a smooth-ish paste (for me, getting the sun-dried tomatoes into as small as possible pieces was the biggest aim).
3. Add salt and pepper to taste and process a little more to have the seasons mixed well. Then transfer to a serving bowl. Enjoy!