raw, unsalted sunflower seeds, plus a few for garnish
250 mL
1 cup
unsweetened almond beverage
250 mL
2 tsp
lemon zest
10 mL
1/4 cup
lemon juice
60 mL
3 tbsp
olive oil
45 mL
2
cloves garlic, minced
1 tsp
ground cumin
5 mL
pinch each of salt and pepper
olive oil to garnish (optional)
Directions
Step 1
Soak sunflower seeds in almond beverage 2 hr. (or overnight). Reserve 1/2 cup (125 mL) soaking liquid (discard the rest) and drain the seeds.
Step 2
In blender or food processor, place soaked seeds, reserved soaking liquid, almond beverage, lemon zest, lemon juice, olive oil, garlic, cumin, salt and pepper. Pulse until smooth. Spoon into serving dish. Garnish with a drizzle of olive oil and a few whole sunflower seeds, if desired. Hummus can be made up to 3 days ahead. Store chilled.
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