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
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. 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.