Sunflower Seed Hummus
Prep Time
Makes
Cooking Mode
1 cup raw, unsalted sunflower seeds, plus a few for garnish
1 cup unsweetened almond beverage
2 tsp lemon zest
¼ cup lemon juice
3 tbsp olive oil
2 cloves garlic, minced
1 tsp ground cumin
pinch each of salt and pepper
olive oil to garnish (optional)
1 cup raw, unsalted sunflower seeds, plus a few for garnish
1 cup unsweetened almond beverage
2 tsp lemon zest
¼ cup lemon juice
3 tbsp olive oil
2 cloves garlic, minced
1 tsp ground cumin
pinch each of salt and pepper
olive oil to garnish (optional)
Directions
1Soak sunflower seeds in almond beverage 2 hr. (or overnight). Reserve 1/2 cup (125 mL) soaking liquid (discard the rest) and drain the seeds.
2In 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.
Disclaimer
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Personal Note
Personal Note
