Sunny Hummus

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

Ingredients

• 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

Instructions

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.