Pumpkin-Seed Pâté
  • 1/2cup raw pumpkin seeds, soaked overnight
  • 1cup raw sunflower seeds, soaked overnight
  • 2cloves garlic, minced
  • 1/2cup hemp seeds
  • 4 scallions, chopped
  • 1/3cup fresh lemon juice
  • 2tablespoons tahini
  • 2tablespoons gluten-free tamari
  • 2tablespoons gluten-free white miso
  • 1/2 cup chopped fresh parsley
  • 1/4teaspoon cayenne pepper (to taste)
  1. Drain pumpkin and sunflower seeds; rinse and drain well.
  2. In a food processor, pulse garlic with pumpkin, sunfl ower, and hemp seeds until well ground. Add remaining ingredients and blend until creamy, about 2 minutes. Refrigerate in an airtight container.
Recipe Notes
Nutrition Facts
Pumpkin-Seed Pâté
Amount Per Serving
Calories 155 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 2g 10%
Polyunsaturated Fat 7g
Monounsaturated Fat 3g
Sodium 195mg 8%
Total Carbohydrates 7g 2%
Protein 7g 14%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (. cup): 155 cal, 12g fat (3g mono, 7g poly, 2g sat), 0mg chol, 7g protein, 7g carb, 2g fi ber, 195mg sodium