Spicy Sunflower Seed Spread

This is another take on Mihl’s sunflower seed spread, but this time we seasoned it with sundried tomatoes, harissa, and parsley. Really good and spicy, this goes well with potato bread and alfalfa sprouts like in the photo, and is even better with Finnish rye bread. With all the seasonings, this doesn’t have as much sunflower seed taste as the garlic version.


The ingredients:

  • 4 sun-dried tomatoes
  • 1 dl sunflower seeds
  • 1 teaspoon harissa
  • 1 ½ tablespoons lime juice
  • 5 tablespoons water
  • ½ teaspoon salt
  • 1 tablespoon frozen parsley

First, the sunflower seeds need to be toasted, which is the easiest thing in the world; we just heated them in a dry frying pan, and toasted them, stirring with a ladle every once in a while, until they had browned lightly. When the sunflower seeds were ready, we placed them on a plate to cool down a bit.

Then we mixed everything up in our electric grinder, until the spread got lighter in color and was very smooth, which took maybe about 3 to 4 minutes or so. We adjusted the amount of water while mixing, adding it half a tablespoon at a time, until the spread had a creamy and easily spreadable consistency.