This one is great! The recipe evolved little by little over the past year and it turned into a dip that looks and sounds fancy and at the same time can be used for all kinds of occasions… game night along with some bread-sticks, a classy night with some good bread and wine or just as a sandwich spread when you are in a hurry.
I love the strong taste of dried tomatoes combined with the sunny note of sunflower seeds, a bit of garlic and refreshing “Italian” herbs! Full of unsaturated fatty acids, vitamins & minerals this dip is a perfect way to add something nourishing to your menu! Make a bit more and you will have some to keep you filled and happy in emergency cases.
- 150 gr dried tomatoes (here I leave it up to you whether to take the ones that are already in oil or the really dried ones)
- 75 gr sunflower seeds
- olive oil
- Cut the tomatoes and the garlic is smaller pieces and add them to the sunflower seeds
- Add the herbs, the olive oil and some salt
If you have decided not to use dry tomatoes that are soaked in oil, make sure that the ones you take still have some life in them and are not completely dry. This will, on one hand, make them easier to blend and will, on the other hand, add for a better taste and consistency.
I intentionally did not say how much salt you should add. It really depends on how salty the tomatoes are... Just start with a little bit of salt and the add gradually as much as you want.