Wild Garlic Cream Cheese

1c sunflower seeds, soaked over night and rinsed
3 tablespoon lemon juice
¾ teaspoon salt
1 tablespoon olive oil 
½ c water

Some black pepper
About 10 fresh wild garlic leaves

1. In a blender, blend sunflower seeds, lemon juice, salt, olive oil and water until smooth and creamy. Transfer to a bowl.
2. Chop wild garlic and fold under the cream cheese.
3. Grate some black pepper on top.
4. Decorate with chopped wild garlic leaves, fresh sprouts (I used broccoli sprouts) and pieces of red bell pepper.
5. Tastes delicious with salads, on raw crackers, as a dip with veggie sticks, rolled in lettuce leaves…