Nut & Seed Pate

This yummy and filling whole food recipe is a healthy alternative to store-bought dips which are usually loaded with hydrogenated fats, salt and other unhealthy additives.  I used roasted red pepper and roasted garlic, but you  can try other combinations and seasonings.

Sunflower seeds ………………………1 cup
Raw almonds ………………………….1/2 cup
Raw walnuts …………………………..1/4 cup
Raw pumpkin seeds ………………..1/4 cup
Garlic …………………………………….1 head
Celery, chopped ………………………1 cup
Lemon juice, fresh …………………..1/4 cup
Olive oil ………………………………….3/4 cup, plus 1 tbsp
Red pepper …………………………….1 large or 2 small
Grey sea salt …………………………..1/2 tsp

Soak seeds and nuts overnight or for 6 – 8 hours in clean water.  Drain and rinse.  While baking something else (e.g. baked tofu), place garlic head and oiled red pepper(s) in an oven preheated to ~ 350 F.  Cook until the pepper is soft and some of the skin has darkened.  Remove the peppers and place in a paper bag to sweat (~10 min).  Place nut/seed ingredients along with salt, lemon juice and chopped celery in a food processor with a cutting blade and mix on a low speed.  Squeeze the garlic cloves out of their skins and add to mixture (can use half the cloves if desired).  Peel red pepper, remove seeds and extra water and add to food processor.  Mix until the pate has an even consistency.  Refrigerate until used.  Can roll in Nori, use in wraps or as a dip with vegetables.