Sunflower Seed Hummus

Ingredients

• 1 Cup of Top Seedz Sunflower Seeds (soaked, directions below)
• 1/2 Cup of Tahini
• 2-3 Tbs of Lemon Juice
• 2-3 Garlic Cloves, roughly chopped
• Fine Sea Salt to taste
• Fresh Ground Pepper to taste
• Water to thin

Directions

How to Soak Sunflower Seeds

1. Measure: Add your raw, shelled Sunflower Seeds to a bowl (about 1 cup for this recipe).
2. Cover: Pour enough cool water over the seeds to fully submerge them—about 2–3 inches above the seeds.
3. Soak: Let them soak overnight (8 hours) or for at least 4 hours at room temperature.
4. Drain & Rinse: When done soaking, drain the seeds using a fine mesh strainer and rinse well under cool running water.

Sunflower Seed Hummus

1. In a blender or food processor, combine the soaked Sunflower Seeds, tahini, lemon juice, garlic, a pinch of salt and a few grinds of black pepper.
2. Blend on high until smooth, stopping to scrape down the sides as needed. Add water, a little at a time, to reach your desired consistency.
3. Taste and adjust with more salt, pepper or lemon juice, if needed.
4. Spoon into a bowl, garnish as you like and dig in!

Optional Garnishes:

Za'atar, Extra Virgin Olive Oil (We're loving Graza's Drizzle Olive Oil right now!), Fresh Herbs.

Sunflower seed hummus should stay fresh for about 4-5 days in the fridge when stored in an airtight container. If you want to keep it longer, you can freeze it for up to 3 months—just thaw it in the fridge and give it a quick stir before serving.