If you are trying not to snack on rubbish, this kind of thing will be just what you need in your fridge. It will last three or four days in a plastic container and is perfect with crackers or crudites. It would also work well in the context of a ‘mezze’ which I willl develop later in the blog. You can find almond paste in health food shops and is a nice alternative to tahini particularly in dips such as this one. It is rich in protein and full of flavor.
75g sprouted sunflower seeds (see tips, anything sprouted will do it)
40ml almond paste or tahini
Juice of half a lemon
20ml olive oil
Clean the mushrooms and peel them. It is better not to wash mushrooms as they tend to go slimy which often puts a lot of people off. Slice them and put all of the above ingredients into a blender and pulse until you have a smooth consistency.
Place in a bowl to serve and drizzle over a little extra olive oil.