What You'll Need
3/4 cup hulled sunflower seeds
3 tablespoons olive oil, divided, plus additional for drizzling
1 large leek, sliced thinly
3/4 teaspoon kosher salt, plus an additional pinch
2 tablespoons white wine, or vermouth (or water)
One 15-ounce can lima or white beans (cannellini, navy, or great northern), drained and rinsed
1 small bunch dill, tough stems removed, a few fronds reserved for garnish
Zest and juice of one lemon
Fresh cut veggies (carrots, cucumbers, radishes)
Put the sunflower seeds in a bowl or tall measuring glass and cover with hot tap water. Allow to soak for 10 to 20 minutes, then drain and rinse.
Meanwhile, warm 2 tablespoons of the olive oil in a medium skillet over medium-low heat and add the leek and a big pinch of salt. Sauté, stirring often, until soft, 6 to 8 minutes, turning down the heat if it starts to brown. Pour in the wine or vermouth, scraping up anything that may have stuck to the bottom, then stir in the beans and allow to simmer for a few minutes. Remove from the heat and let cool slightly.
Drain and rinse the sunflower seeds, then put them in the bowl of a food processor or blender along with the beans, leeks, and remaining salt. Process until smooth, adding water by the tablespoon if necessary to get the mixture moving. With the motor running, drizzle in the remaining 1 tablespoon olive oil. Add the dill and process until it's blitzed and the mixture has turned a pale green. Add lemon zest and 1 tablespoon lemon juice, then taste and adjust as needed, with salt and additional lemon.
Smear the pâté over a shallow bowl or plate, and drizzle generously with olive oil and a few dill fronds. Store in an airtight container, the dip will keep for 3 days.
Makes 2 cups.
This recipe has been reprinted with permission from Snacks for Dinner by Lukas Volger (Harper Wave). Photo credit: Hayden Flour Mills.