Seed Pâté
Make this seed pâté when you want something in your refrigerator that can easily assimilate into just about any snack or meal. The base is made of seeds that have been soaked for a stretch and then blended into a creamy, full-bodied puree. In this instance I've worked in fresh herbs and garlic, but it's not hard to imagine many different ways to approach the base. Finish seed pate with a bit of miso - for flavor, seasoning, and easy nutritional boost.
Make this seed pâté when you want something in your refrigerator that can easily assimilate into just about any snack or meal. It's one of those things that can cozy up to chilaquiles, be slathered on a quesadilla, dolloped on a yoga bowl, enjoyed alongside (or in place of a bean dip), spread on bruschetta...you get what I'm saying. 
The base is made of seeds that have been soaked for a stretch and then blended into a creamy, full-bodied puree. In this instance I've worked in fresh herbs and garlic, but it's not hard to imagine many different ways to approach the base. I like to finish seed pate with a bit of miso - for flavor, seasoning, and easy nutritional boost.
It also satisfies by the spoonful - for example, as a seed-based alternative to almond butter.
More Dip Recipes
- Peace, Love & Energy Dip
- Baked Artichoke Dip
- Guacamole
- Golden Beet Hummus
- A Vibrant Beet Caviar
- Mung Bean Dip
- 10 Party Dips, Spreads and Smears
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Seed Pate
- 1/2 cup raw sunflower seeds
- 1 1/2 cups raw pumpkin seeds
- 4 cups filtered water, for soaking
- 1/3 cup olive oil
- 1 medium garlic clove
- 4 sprigs of thyme or oregano
- 4 sprigs fresh dill
- 2 tablespoons miso, preferably a chunky, hearty miso (country, chickpea, etc.)
- 3 tablespoons fresh lemon juice
- 1/3 - 2/3 cups nut milk or water
- fine grain salt to taste
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Cover the seeds with 4 cups of water and soak for 4-6 hours, or, preferably, overnight. Strain the seeds, rinse well under running water. Drain well and place in a blender along with the olive oil, garlic, herbs, miso, lemon juice, 1/3 cup of the nut milk.
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Blend until smooth, thinning with more nut milk or water if needed. Taste and adjust with a few pinches of salt, and more lemon juice if needed.
Makes about 2 cups.
Related Recipes
10 Party Dips, Spreads and Smears for your Next Celebration
Everyone needs a short list of great party dip recipes alongside a few flavor-packed spreads and smears. Here are ten fantastic options ranging from artichoke dip to homemade labneh along with the keys to great guacamole.
Baked Artichoke Dip
This simple artichoke dip hits all the crowd-pleasing notes of the classic version, but cuts way back on the mayo-bomb aspect. And guess what? No-one can tell the difference. I still use a bit of mayo, but incorporate some silken tofu and greek yogurt.
Peace, Love & Energy Dip
The best thing in my refrigerator right now. It’s a dip! An updated version of the virtuous hippie spreads found for decades in California grocery co-ops and farmers’ markets.
A Vibrant Beet Caviar
Inspired by a loaf of 100% einkorn bread passed to me by a friend (and the cookbook by Silvena Rowe I had in my bag at the time) - a beet caviar. Perfect for slathering - sweet earthiness of roasted beets accented with toasted walnuts, chives, dates, and a swirl of creme fraiche.
Golden Beet Hummus
A lightened-up hummus - reining in the tahini and oil a bit. Billowy and smooth, it's a boosted hummus for everyday, all-day w/ golden beets, turmeric, and chickpeas.
Mung Bean Dip
To get the smoothest, creamiest bean dip you can imagine, use mung beans. They work beautifully accented with shallot oil and chives in this hummus-inspired spread.
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Comments
This sounds like it needs to be a staple in the fridge at all times! yum!
I recently ate the most delicious pumpkin seed pesto served with warm local goat cheese at Phoenix Table & Bar in Stowe, Vermont. This beautiful seed pate reminds me of it, yum and so good for you!
This is brilliant! I've soaked and pureed sunflower seeds for other sauces/spreads, but never thought to include pepitas and make it into a sort of hummus - love love love
Lovely recipe and pictures, thank you! What's the advantage of soaking the seeds? I wonder if it's textural, nutritional or both. Or something else?
HS: Hi Nan - the soaking has quite an impact on both the texture and the nutritional benefits.
Va-va-voom! This looks and sounds fantastic! I love the addition of miso for a different flavour :) Delicious ^ ^
What a creative idea!! I saw a lot of pate in France but couldn't bring myself to eat it knowing where it came from. I absolutely love this plant-based version :)
I love this idea so much Heidi and the idea that it would work with so many different uses. Beautiful images!
That looks so lovely and fresh! I can't wait to try it out with the variety of herbs growing in my garden. As always, beautiful photos, Heidi!
I never met a seed I didn't like. Can't wait to try this awesome recipe!
Right up my alley! Must make.
That looks delish! Beautiful photos as always.
The color reminds me of green olive tapenade. Stunning. I need to try this asap!
Don't eat soy.....any substitute suggestions ?
HS: Hi Ruthie - you can seek out a non-soy miso. I like chickpea miso quite a lot, and find it at different natural foods stores....
Yeah, this would definitely be delicious on a number of meals! I really like the miso in there!!
I love the little moat around your seed pate! What stunning visual presentation. And it's chock-full of good-for-you ingredients. Pumpkin seeds in particular make me weak in the knees. Love how versatile it is as well.
This looks wonderful! I've always loved of playing with my hummus recipe for this type of thing but I've rarely used seeds! Brilliant!
Just pre-ordered your new book, Heidi. Can't wait to see it! Congratulations!
Aren't seed pâtés gorgeous ? They're packed with protein and omega oils and can be assimilated into a raw food diet. I like your choice of herbs, too, and the miso is inspired! I make my Sunflower Herb Pâté with quite a bit more lemon juice and no nut milk and get a great result. Will try your recipe next time as I'm intrigued by the addition of the nut milk. Thanks for sharing. P.S. Beautiful photos !
This recipe appears to be definition to the word "wholesome" :) I'm sure it would be awesome on some whole grain toast or crostini :)
I can already imagine this seed pâté on a tartine, it's going to be lovely for sure! I love your herb choices as well and the addition of miso will definitely give it the added nutritional kick.