Pumpkin Seed and Black Pepper Pate

I wanted to make a pate that would have a sort of 'richer' texture -- a little more solid when it's cold, velvety mouthfeel. Anyway, this pate has a good flavour and works well spread on veggies or on our home made matza. And it's gluten free, raw, vegan, nut free, grain free, etc.

ingredients:


1 1/2 cups raw pumpkin seeds, soaked for at least 2 hours in water with sea salt, drained and rinsed (soaked over night is best)
3/4 cup water
1 tbsp lemon juice
1/2 - 3/4 tsp sea salt
LOTS OF black pepper
1 tsp thyme
1/4 tsp cumin
1/4 tsp chili powder

4 tbsp coconut oil


directions:

1. process all ingredients in a food processor, and adjust salt and pepper to taste. When it's all smooth smooth smooth and creamy, scoop it into a container and either serve or refrigerate.