|Currants||1⁄2 Cup (8 tbs)|
|Dry roasted cashews||7 Ounce (1 Jar)|
|Sesame seeds||4 Ounce (3/4 Cup)|
|Shelled sunflower seeds||1⁄3 Cup (5.33 tbs)|
|Cooking oil||6 Tablespoon|
Pour boiling water over currants to cover; let stand till cool.
In blender container combine one third of the cashews, sesame seeds, and sunflower seeds.
Cover and blend on low speed till finely chopped, stopping often to scrape sides of container.
Add 2 tablespoons of the oil; blend till pureed.
Turn into mixing bowl.
Repeat twice more with remaining cashews, seeds, and oil.
Mix the three mixtures.
Blend in 1/2 teaspoon salt and currants.
Pack in 1/2-cup containers.