SUNFLOWER SEED HUMMUS DIP
SUNFLOWER SEED HUMMUS DIP

SUNFLOWER SEED HUMMUS DIP

Yield
10 portions
Portion Size
1/4 cup
Ingredients: Measure:
1-1/2 cups
Lemon juice
1/2 cup
Garlic, minced
3 cloves
Salt
1 tsp
Tahini
1/4 cup
Extra virgin olive oil
1/4 cup
Water
1/2 cup
Chopped fresh dill
1/3 cup
Sliced fresh vegetables and pita chips

Directions

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

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

  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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