Sunflower Seed Hummus
This creamy sunflower seed hummus offers a deliciously nutty, chickpea-free twist on the familiar Middle Eastern dip, making it a simple and versatile option for everyday snacking. Soaked sunflower seeds blend smoothly with tahini, fresh lemon juice, garlic, cumin and olive oil to create a rich, creamy and flavorful spread. The combination of these ingredients gives the hummus a balanced taste with a pleasant nutty character, while keeping the texture smooth and easy to spread. Serve it with crisp vegetable sticks, crackers or use it as a flavorful spread in sandwiches for a quick and satisfying snack. It can also be prepared ahead of time and stored chilled, making it especially convenient for busy days. Keep it refrigerated and enjoy this creamy dip whenever needed.
Ingredients
- Superfood Farm raw, hulled sunflower seeds 1 cup
- Water for soaking 2 cups
- Tahini or sesame paste 2 tablespoons
- Fresh lemon juice 2½ tablespoons
- Garlic 1 small clove
- Extra-virgin olive oil 2 tablespoons
- Roasted cumin powder ½ teaspoon
- Salt ½ teaspoon, or to taste
- Cold water for blending ⅓–½ cup
- Paprika or red chilli powder A pinch
- Chopped parsley or coriander 1 tablespoon
Follow Along!
Follow these simple steps to make Sunflower Seed Hummus at home.
Place the sunflower seeds in a bowl and cover them with two cups of water. Let them soak for four to six hours, or refrigerate them overnight.
Pour the soaked seeds into a strainer. Rinse them thoroughly under running water and allow the excess water to drain.
Add the soaked sunflower seeds, tahini, lemon juice, garlic, cumin powder and salt to a high-powered blender or food processor.
Blend for about one minute. Stop and scrape down the sides so that no whole seeds remain around the edges.
With the blender running, pour in the olive oil. Add the cold water a tablespoon at a time until the hummus reaches a smooth, creamy consistency.
Continue blending for two to three minutes, pausing to scrape the sides when necessary. A longer blending time helps remove the graininess associated with seeds.
Taste the hummus and add more lemon juice, salt or cumin if required. Add another spoonful of water if it feels too thick.
Transfer the hummus to a serving bowl and refrigerate for at least 30 minutes. Finish with a drizzle of olive oil, paprika and chopped parsley or coriander. Store refrigerated in an airtight container.
Why You’ll Love This Recipe
Sunflower seeds create a rich, creamy base without relying on chickpeas or nuts. The recipe uses familiar hummus flavours while introducing a deeper, slightly earthy character. Serve it as a dip, spread it inside wraps and sandwiches, or spoon it alongside salads and roasted vegetables for an easy make-ahead accompaniment.
