Sunflower Seed and Red Pepper Pate

So when did the word dip become uncool?

Volunteering at my daughter's school today, surrounded by her and a group of her friends, I dropped a container full of markers.  As they rolled across the floor, I said, laughing, “Oh, I'm such a dip.” 

Silence.  Never good.

Cate rolled her eyes.  “Oh, Mommy.  That is SO not cool.  You're embarrassing me.” 

Okay, then.

Did I mention she's 5?

Note to self.  Don't use the word dip.  Ever. 

And by the way, when did I become SO not cool?  Honestly, I didn't think I would become an embarrassment to her until she was at least 10. 

Sigh.  Well, it was bound to happen.

Personally, I like dips.  Being a dip.  Eating dip.  So I came home and made a dip.  Or a spread?  Or a pate?

I'm such a dip. 

Oh, sorry, Cate.  I'm such a... pate? 

Sunflower Seed and Red Pepper Pate

Makes about 2 cups

• 1 ½ cups raw, unsalted, shelled sunflower seeds
• 1 sweet red pepper, roughly chopped
• 2 tablespoons apple cider vinegar
• 1 ½ tablespoons nutritional yeast
• 1 tablespoon agave or honey
• ½ teaspoon sea salt
• freshly ground black pepper

Put the sunflower seeds in a large bowl of water and soak for at least 4 hours, but no more than 6.  Drain.  Put the sunflower seeds in a food processor and process until finely ground.  Add the red pepper, apple cider vinegar, nutritional yeast, agave and sea salt.  Process until smooth and creamy.  Add black pepper to taste.  You can also thin the pate at this point by adding a bit of water and blending again.