I can rarely find tahini at the grocery store, and sunflower seeds are inexpensive, so I created this recipe replacing the tahini in my usual hummus recipe with sunflower seeds. I don't notice a distinct difference in flavor.
Note: You can use canned beans or dried beans that you soak and cook yourself. I usually use canned beans, but since I have extra time at home and because I am avoiding the grocery store right now, I finally broke open that gigantic bag of dried chickpeas I have in the back of my pantry, and the hummus is extra smooth and creamy with dried chickpeas. But either will work.
Sunflower Seed Hummus
- 3 cups chickpeas (If using canned chickpeas, this is equal to two cans.)
- juice from 2 lemons (or 1/4 cup lemon juice)
- 1/2 cup raw shelled sunflower seeds
- 3 tablespoons olive oil, plus a little extra for sunflower seeds
- 1/2 cup water
- 1 teaspoon salt
- black pepper, to taste
First, make sunflower seed butter.
- Blend sunflower seeds in a food processor until smooth and peanut buttery. Add a little olive oil to get the processor going, maybe 1 teaspoon at a time. (You can also use 1/4 cup sunflower seed butter or tahini, if you have it.)
Then add the remaining ingredients and blend until smooth.
- Add the remaining ingredients, and blend until smooth. Serve with raw veggies, homemade bread, or eat with a spoon. ;)
