On my time apprenticing down south with the Dysingers at Bountiful Blessings Farm, one of the things I most enjoyed was eating farm-fresh meals, straight out of the cooler. Definitely an incentive to get into farming myself! Aunt Pam is a great cook. And she had the apprentices help with lunch prep on a day to day basis. So we got to learn from her. The interesting thing about this particular recipe though, is that it was a new one that season.

Cristian Sipos, from Romania, was apprenticing with us. And according to what I heard, Romanians eat a lot of bread and a lot of spreads. The Dysingers have visited Romania (that’s how they met him) so I suppose it is a fact. In honor of Cristian, Aunt Pam did a little research and experimentation to make us a taste of Romania. This particular result was a big hit with me. It is super filling, so you can make a lot of this, and feed an entire table of hungry farmer boys. Or just one Blendtec Twister Jar full, and feed my entire family lunch. It is great when on bread, particularly the famous apprentice perfected gluten-free bread. Though I believe I’ll have to make a whole course on how to make that.

INGREDIENTS

• 2 cups shelled sunflower seeds
• Water
• 1 clove of garlic, or more if you like garlic
• Lemon Juice
• Olive Oil
• Salt

INSTRUCTIONS

Stick sunflower seeds in a blender and just barely cover with water. (A Blendtec Twister Jar is the perfect size for this recipe, though you could easily double it in a regular or Wildside. If using an older blender or not a Blendtec/Vitamix, don’t try to that.) Add the other ingredients, there’s no perfect amount of them. Probably about a tablespoon of lemon juice, a couple tablespoons of oil, and a teaspoon of salt. To taste, is key. You might have to add more oil or water to come out with a not-too-thick consistency. Blend it up. Serve.

NOTES

You could use this recipe as a springboard and add other things to it. Let us know what you come up with.

DID YOU MAKE THIS RECIPE?

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