Sun-dried tomato pumpkin seed cream with olives

Ingredients to 4 person:

  • 8 slices of bio abonett extruded spelt wheat bread
  • 10 dkg (3.5 oz) pumpkin seed
  • 4-5 pieces of sundried tomatoes
  • 1 minced garlic
  • 1 dl (3.8 fluid oz) extra virgin olive oil
  • 1 pinch of sea salt

Preparation:

Shred the sundried tomatoes in a shredder, than add the ground pumpkin seed and olive oil. Season the pâté with minced garlic and a pinch of sea salt.

1 slice of Abonett crackerbread contains 18 kcal.

If you follow this recipe, each person consumes 244 calories.

More recipes:

Avocado cream with tomatoes
Next >>
Vegan pepper cream
Next >>
Hummus (chickpea cream)
Next >>
Cottage cheese cream with herbs
Next >>
Red lentil cream with curry
Next >>