SUNFLOWER SEED HUMMUS DIP
Yield Portion Size
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
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 28 mg | 3% |
Carbohydrate | 3 g | 1% |
Cholesterol | 0 mg | 0% |
Total Fat | 12 g | 18% |
Iron | 1 mg | 6% |
Potassium | 32 mg | 0% |
Calories | 138 kcal | 7% |
Sodium | 246 mg | 10% |
Protein | 5 g | 9% |
Polyunsaturated Fat | 5 g | 24% |
Saturated Fat | 2 g | 8% |
Sugars | 0 g | 0% |
Vitamin C | 4 mg | 6% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Soak sunflower kernels in room temperature water for at least 2 hours or overnight.
-
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.
-
Step 3
While food processor is running, stream in olive oil and water a little at a time until creamy.
-
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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