Ingredients:
- 100 g sunflower seeds
- water (for cooking)
- 2-3 tablespoons olive oil
- 1/2 jar of gherkins, cut into small cubes
- 2 tablespoons fresh dill, chopped
- salt and pepper to taste
Preparation:
Cooking sunflower seeds:
Put the sunflower seeds in a small saucepan and just cover with water. Bring to the boil, then remove from the heat and let it steep for a while. Allow to cool and pour off the water.
Puree :
Put the cooked sunflower seeds in a blender together with 2-3 tablespoons of olive oil and a little cucumber water or puree them finely with a hand blender until you get a creamy consistency.
Add cucumbers and dill :
Stir in the diced gherkin and chopped dill.
Seasoning :
Season with salt and pepper to taste.
Storage :
Store the spread in a sealed container in the refrigerator. Use within a few days.
Serving suggestion:
Perfect as a spread, with crackers or as a dip for vegetables – fresh, spicy and delicious! 😊
