User Review
3 (1 vote)

3 seed butter

This simple twist on a classic tahini requires just 5 ingredients. Drizzle on porridge, smear on toast or mix into dressings for salads

Makes 25 servings

Prep Time 10min

Cooking Time 5min + cooling


  • 250g raw pumpkin seeds
  • 100g raw sunflower seeds
  • 100g raw sesame seeds
  • 2tbsp nutritional yeast (see tip)
  • 4tbsp untoasted sesame or sunflower oil


  1. Heat the oven to 180°C/fan 160°C/gas 4. Spread all the seeds in a baking dish and roast for 4–6 min, keeping an eye on them, until they start to brown. Remove from the oven and set aside to cool a little.
  2. Put the cooled seeds in a blender or food processor with the nutritional yeast and the sesame or sunflower oil. Blitz until the seed butter reaches a smooth texture, scraping the mixture down the side of the bowl if necessary.
  3. Transfer to a sterilised jar, seal with the lid and keep in the fridge for up to 1 month.

TIP For a sweeter version, replace the nutritional
yeast with 2tsp sweet cinnamon powder.

WE LOVE IT… in recipes in place of tahini or in salads
in place of hummus.

Nutrition per serving

Read more on how we calculate nutrition.
130 5g 11g 1.7g 1.1g 0.3g 0g 35mg 2.6g 1.7mg

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