Summer sunflowerseeds and sundried tomatoes tapenade

As an almost vegan I'm trying to quit as much animal products as I can. I do like my cheese once a while, but where I used to eat a lot more cheese when I just became a vegetarian, I need to give up my cheese as an almost vegan. And to be honest, I don't really mind. There is so much more you can make, buy and eat. All you need to be is a bit more creative.

I came across a dip recipe on Facebook with a sunflowerseed base which made me realise how good sunflowerseeds are as a base for a spread or dip. This one is really delicious because of the fresh herbs, the sundried tomatoes and you can use it as a sandwich spread, a lovely dip with a good glass of wine or just a little treat to put your pita bread and veggies in. And the best thing is, it only takes you 5 minutes. What do you need for this summer sunflowerseeds & sundried tomatoes tapenade?

* serves one small bowl (1-2 coffeecups)
* 5 minutes


- 1 coffeecup of sunflowerseeds
- 1 coffeecup of fresh basil leaves
- 0,5 coffeecup sundried tomatoes
- 1 garlic clove
- 2 tablespoon fresh lemon juice
- 1/4 coffeecup of olive oil
- a pinch of (Himalaya salt)
- a pinch of crushed black pepper

Put the sunflowerseeds, basil leaves, sundried tomatoes, lemon juice & garlic in a foodprocessor en mix until smooth. Add the olive oil and mix until a fine paste. You can add some more oil if you want it to be more smooth. Put the tapenade in a bowl or jar or where you would like to put it in and add some salt and pepper. Mix a little with a spoon and serve on delicious bread, or with veggies or as a dip on your dinner plate. You can leave it in a closed box for about 5 days in the refrigerator. Enjoy your delicious summer tapenade!