This is a great way to prepare sunflower seeds into a gourmet spread for sandwiches, pita's or crackers.
This dish would be considered "Raw" but I've added a couple tablespoons of Vegenaise to mine for a creamier consistency. If you want to make it raw, leave it out (unless of course you want to make your own mayo with raw sunflower oil). I've made it with and without and kind of prefer it with a little Vegenaise.
2 cups raw sunflower seeds, rinsed, then soaked in water for 2 hours
1 and 1/2 TBS Dulse flakes
Juice of 1/2 lemon (preferrably fresh squeezed)
1/4 cup celery, chopped fine
1/4 cup red or yellow onion, chopped fine
2 TBS Dill pickle, chopped fine
2 TBS Vegenaise
1/4 tsp sea salt
Drain sunflower seeds and place in food processor. Add lemon juice, dulse and salt. Process to desired consistency (from small bits to smooth). Transfer to large bowl. Stir in celery, onion, dill pickle and Vegenaise. Keep refrigerated up to 3 days.
I serve mine with bread-and-butter pickles.