Sunflower Seed Hummus

  • Prep Time 10 min
  • Soak Time 2 h
  • Total Time 2 h 15 min
  • Makes: 1 ¼ cups (300 mL)

Ingredients

  • 1 cup 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.

Rate 1 Star2 Stars3 Stars4 Stars5 Stars

Nutrition Facts

  • Nutrition Description Per serving (2 tbsp/30 mL):
  • Calories 100
  • Fat 9 g
  • Saturated Fat 1.5 g
  • Carbs 4 g
  • Sugar 0 g
  • Protein 3 g
  • Cholesterol 0 mg
  • Fibre 2 g
  • Sodium 10 mg