I got this recipe from the rec.food.veg.cooking newsgroup in May 1995. It originates in a restaurant called `Keffi's' somewhere in America. You will need to start this in advance as the seeds need soaking. Make sure you get the green pumpkin seeds. These are a special variety grown without hard hulls so that you can still sprout them but they don't need peeling.
Serves 1 (multiply up as required)
1. Soak the seeds in plenty of water for 6-24 hours, the longer the better. Rinse the seeds and change the water after 12 hours.
2. Drain and rinse the seeds, removing any sunflower skins that have escaped, and put in the food processor with all the other ingredients.
3. Blend until almost smooth then adjust seasoning. You can eat it straight away but it's best left for a few hours. Nice with celery sticks.
Kake's (Vegan) Cookery Site - http://www.earth.li/~kake/cookery/
This page added Oct 1997 - comments and questions to Kake L Pugh (email@example.com).