📝 About This Recipe
This luxurious spread elevates the humble flaxseed into a sophisticated, nutty pâté that rivals the finest hummus or nut butters. By gently toasting the seeds and emulsifying them with slow-roasted garlic and bright lemon, we transform their earthy profile into something silky and deeply savory. It is a nutritional powerhouse that feels like an indulgence, offering a complex flavor profile that bridges the gap between Middle Eastern tahini and Mediterranean tapenade.
🥗 Ingredients
The Flax Base
- 1 1/2 cups Whole golden flaxseeds (golden seeds provide a milder, more buttery flavor than brown)
- 1/2 cup Filtered water (for soaking and blending)
Aromatics & Seasonings
- 1 whole Garlic bulb (to be roasted until soft)
- 1/3 cup Extra virgin olive oil (high quality, cold-pressed)
- 3 tablespoons Fresh lemon juice (about one large lemon)
- 1 teaspoon Lemon zest (finely grated)
- 1/2 teaspoon Ground cumin (toasted)
- 1/4 teaspoon Smoked paprika (for a hint of depth)
- 1 teaspoon Sea salt (adjust to taste)
- 1 teaspoon Maple syrup (to balance the earthy bitterness)
Texture & Garnish
- 2 tablespoons Fresh parsley (finely chopped for garnish)
- 1 teaspoon Toasted sesame seeds (for crunch)
- 1 pinch Red pepper flakes (optional for heat)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Slice the top off the garlic bulb to expose the cloves, drizzle with a teaspoon of olive oil, wrap tightly in foil, and roast for 35-40 minutes until the cloves are caramelized and soft.
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2
While the garlic roasts, place the whole flaxseeds in a dry skillet over medium-low heat. Toast them for 3-5 minutes, shaking the pan constantly, until they smell nutty and begin to pop slightly. Do not let them burn.
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3
Transfer the toasted flaxseeds to a high-speed blender or spice grinder. Pulse them until they reach a fine, flour-like consistency. This is crucial for a smooth spread.
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4
In a small bowl, combine the ground flaxseeds with the 1/2 cup of filtered water. Let this sit for 10 minutes; the mixture will thicken into a gel-like paste (flax meal absorbs water rapidly).
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5
Once the garlic is cool enough to handle, squeeze the soft cloves out of their skins into a food processor or blender.
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6
Add the flax paste, lemon juice, lemon zest, cumin, smoked paprika, sea salt, and maple syrup to the food processor with the roasted garlic.
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7
Begin processing on low speed, slowly drizzling in the extra virgin olive oil in a steady stream to create an emulsion.
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8
Increase the speed to high and process for 2-3 minutes. If the spread is too thick or grainy, add 1 tablespoon of warm water at a time until it reaches a silky, spreadable consistency.
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9
Taste the spread and adjust the seasoning. You may want an extra squeeze of lemon for brightness or a pinch more salt to enhance the nuttiness.
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10
Transfer the spread to a serving bowl. Use a spoon to create a decorative swirl on the surface.
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11
Drizzle with a final touch of olive oil and garnish with the fresh parsley, toasted sesame seeds, and a pinch of red pepper flakes.
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12
Let the spread rest at room temperature for at least 20 minutes before serving to allow the flavors to meld together beautifully.
💡 Chef's Tips
Always use golden flaxseeds if possible as they have a much milder flavor than the brown variety which can be slightly bitter. Ensure your flaxseeds are fresh; because of their high oil content, they can go rancid quickly. Smell them before toasting—they should smell sweet and nutty. If you don't have a high-speed blender, use a dedicated spice grinder for the seeds to ensure there are no gritty whole seeds in the final pâté. For a creamier texture, you can substitute half of the water with unsweetened almond milk or Greek yogurt. Store leftovers in an airtight container in the fridge for up to 5 days, but note that the spread will thicken as it chills; stir in a little water to loosen it up before serving.
🍽️ Serving Suggestions
Serve alongside warm, toasted za'atar pita bread or crisp sourdough crostini. Use as a nutritious base for an avocado toast, topped with sliced radishes and microgreens. Pairs exceptionally well with a crisp, dry white wine like a Sauvignon Blanc or a chilled herbal iced tea. Use it as a dip for a vibrant crudité platter featuring rainbow carrots, cucumber spears, and blanched snap peas. Slather it onto a Mediterranean-style wrap with roasted vegetables and feta cheese.