Sunny Hummus

By Chef:  Natalia KW
Posted: January 11, 2011


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In this recipe, chickpeas are replaced with sprouted sunflower seeds, while the rest of the recipe remains inline with tradition for a thick, flavorful and filling dip. Serve with local organic veggies, flax crackers or on top of fresh salads.

Yield: 3 cups


  • 4 cloves garlic
  • 1½ cups raw sunflower seeds, soaked for 4-6 hours in pure water, drained and rinsed well
  • ½ cup raw sesame tahini
  • ½ cup lemon juice
  • ¼ cup olive oil
  • ¼ cup water
  • ¾ teaspoon Himalayan salt
  • olive oil, paprika and/or parsley to garnish, if desired


1) Place garlic cloves in the food processor fit with the s-blade.

2) Process to chop finely.

3) Add all remaining ingredients (except garnishes) and process until smooth.

4) Scrape into a bowl, drizzle with olive oil and sprinkle with paprika and chopped parsley.