Sunflower seeds have an oil content of over 50 per cent. The Thermomix® grinds them to a smooth paste with no effort, while grain mills clog up on the oily mass. We use that to our advantage in a hearty bread spread with tomato puree and oregano that is ready in 20 minutes.
The spread comes together in two steps: grind first, then mix. In both phases the mixing bowl stays cool, no heat needed. The oil from the sunflower seeds combines with the olive oil to form a creamy base. Tomato puree gives the colour and a savoury umami hit.
Sunflower Seed and Tomato Spread, Thermomix®
Ingredients 0 / 10 ✓
- 2 piece garlic cloves
- 200 g sunflower seeds
- 120 g tomato puree
- 80 g olive oil
- 1 tbsp lemon juice
- 1 tbsp medium-hot mustard
- 1 tbsp dried oregano
- 1/2 tsp sugar
- 1/2 tsp salt
- 1/4 tsp pepper black
Instructions 0 / 2
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1
Grind the garlic and sunflower seeds.
Peel the garlic, add to the mixing bowl together with the sunflower seeds and grind for 10 sec / speed 10.
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2
Mix in the remaining ingredients.
Add all remaining ingredients to the mixing bowl and mix for 40 sec / speed 4.
Video
Nutrition per serving
Why sunflower seeds instead of nuts
Sunflower seeds cost less than cashews or almonds and have a milder flavour. That makes them the ideal neutral base for bold flavours like tomato puree, garlic and oregano. With nut-based spreads you always taste the nut through everything. Here the seeds step back completely and let the Mediterranean character take centre stage.
The high oil content keeps the spread spreadable without having to pour in litres of olive oil. 80 g of olive oil to 200 g of sunflower seeds is enough. The seeds release their own oil during grinding, which binds everything together.
10 seconds at speed 10 is the upper limit
Garlic and sunflower seeds are ground together. Important: only 10 seconds at speed 10. No longer, otherwise the friction heats the oil in the seeds and the spread turns bitter. The Thermomix® chops the seeds finely enough in that time to produce a creamy mass. Slightly coarser pieces are not a problem; they disappear during the second mixing step.
The garlic is chopped at the same time. Two cloves are enough; more would make the spread too sharp. If you do not like raw garlic, reduce to one clove. But we would not leave it out entirely because it lifts the flavour of the tomato puree.
Tomato puree as a flavour carrier, not just a colouring
120 g of tomato puree is noticeably more than you would need for pure colouring. The tomato puree is the main flavour ingredient here. It brings umami, salt and a gentle sweetness. We use standard tomato puree from a tube, not a double-concentrated variety. That would be too intense and give the spread a metallic taste.
The remaining ingredients complement the tomato puree. Oregano provides the Mediterranean profile, medium-hot mustard adds warmth without bite, and lemon juice lifts the freshness. Sugar balances the acidity from the tomato puree. Salt and pepper round it off.
40 seconds at speed 4 brings it all together
All remaining ingredients go into the mixing bowl with the ground sunflower seed and garlic mass. 40 seconds at speed 4 is enough to get a smooth, homogenous cream. Speed 4 is low enough that nothing splashes up, but powerful enough to distribute the oil evenly.
If the spread is too firm after mixing, add a tablespoon of water and blend for another 10 seconds. It should not become too runny though, otherwise it will slide off the bread. The consistency is right when you can spread it with a knife without it tearing.
Keeps in the fridge for five days
The spread firms up in the fridge because olive oil solidifies below 10°C. That is normal. Take it out 10 minutes before serving and it will become spreadable again. In a sealed jar it keeps for five days. No longer, because raw garlic oxidises and the spread develops a stale taste.
Freezing does not work. On thawing, the oil separates from the rest and the emulsion breaks. If you need larger quantities, it is better to make two fresh batches.
How other recipes approach this
Goes well with: Crispbread, baguette and wraps.
Most recipes online use dried tomatoes that need to soak for an hour beforehand, or raw sunflower seeds that need to swell in water overnight. We use tomato puree and unroasted seeds straight from the bag instead. That saves the waiting time and the concentrated puree actually gives a more intense flavour. Cream cheese, which you find in vegan versions elsewhere, is not needed here: we rely on olive oil for the binding. Instead of basil or parsley we use dried oregano, which gives the spread a Mediterranean depth and stays stable even after three days in the fridge.
Find more spreads in our bread spreads collection.
