SUNFLOWER SEED HUMMUS DIP

SUNFLOWER SEED HUMMUS DIP
SUNFLOWER SEED HUMMUS DIP

Yield Portion Size

10 portions (1/4 cup)
1-1/2 cups
1/2 cup
Lemon juice
3 cloves
Garlic, minced
1 tsp
Salt
1/4 cup
Tahini
1/4 cup
Extra virgin olive oil
1/2 cup
Water
1/3 cup
Chopped fresh dill
Sliced fresh vegetables and pita chips
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Directions

  1. Step 1

    Soak sunflower kernels in room temperature water for at least 2 hours or overnight.

  2. Step 2

    Rinse and drain kernels;transfer to food processor. Add lemon juice, garlic and salt; pulse for 30 seconds to combine. Add tahini; process for 1 minute.

  3. Step 3

    While food processor is running, stream in olive oil and water a little at a time until creamy.

  4. Step 4

    Add dill; pulse until combined. Serve immediately with sliced vegetables and pita chips or refrigerate in covered container for up to 1 week.

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