Ingredients
- ½ cup melon seeds or sunflower seeds, soaked for 2 hours
- ¼ cup water
- 1 tsp apple cider vinegar
- 2 cloves garlic, crushed
- ½ tbsp dried parsley
- 1 tsp dried dill
- 1 tsp onion powder
- ¼ tsp paprika / Kashmiri red chilli powder
- ¼ tsp black pepper powder
- ¼ tsp unrefined salt (or to taste)
Photo by Vinita Punjabi
Recipe inspired by Karrisa’s Vegan Kitchen
Drain the melon seeds or sunflower seeds, place in a blender jar and blend with a few tablespoons of water until smooth and creamy.
Mix all ingredients together in a bowl.
Add a little more water if needed to adjust consistency.
Store in a jar in the refrigerator for a couple of hours before serving.
Storage/Shelf Life
In the refrigerator for a week.
Makes about 1 cup
