This is a simple 5-ingredient spread with millet, hemp seeds and paprika. Delicious and comforting food, lovely as an appetizer or if it wouldn’t snow here right now I’d say it’s a perfect sandwich ingredient for a spring picnic.
Fun fact: I absolutely hated millet because of its hungarian name (KÖLES!). Don’t ask me why, I just associate the name with something bad tasting. I really don’t like the word köles. But millet? Or Hirse as germans call it? Oh yeah, baby!
This millet and hemp seed spread is great on toast or with veggies, such as celery stalk, cucumber, cherry tomatoes and many more. You can also use it as a filling for baked vegetables, stuff bell peppers or mushrooms with it, super duper delicious!
- ½ cup of millet
- ½ cup of soaked cashews
- 3 tbsp hemp seeds
- 1 small shallot
- 2 tbsp paprika powder
- salt, pepper, chili
- Cook millet in 1,5 cup of water for about 20 minutes. You can overcook it a bit, so it's softer.
- Blend cashews in a food processor until smooth. Add a little water if needed.
- Chop shallot and add to millet. Add cashew cream, hemp seeds, paprika, salt, chili and a lots of pepper and mix well together. Enjoy!