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Prep 15 mins
Cook 0 mins
Many people have sensitivities to legumes. Even if you are among them, you can still enjoy this yummy dip! For this recipe, you have to start a few days ahead and sprout your seeds. This is not much work at all, just a little planning. From adventures in gluten free.
- 1 cup raw organic sunflower seeds (or more)
- 2 tablespoons tahini
- 1 small garlic clove (optional)
- 1 -2 lemon, juice and zest of
- 1 pinch cayenne
- sea salt, to taste
- extra virgin olive oil (maybe a tablespoon)
- nutritional yeast, minced fresh garlic, cumin, roasted red peppers, apple cider vinegar, cilantro, scallions, whatever
- more olive oil and paprika
- Soak a cup or more of organic, raw sunflower seeds overnight. Drain, and rinse until the water runs clear. Drain well and leave undisturbed, covered loosely. I use a quart mason jar, covered with a coffee filter.
- In another 8 - 12 hours, rinse and drain. Repeat. When you have the beginnings of little tails, transfer to the fridge to slow down growth. Now they're ready to use!
- Take a cup or two of sprouts and add to food processor. Add a couple spoonfuls of tahini - raw or lightly roasted is fine. If you like garlic, add a small clove, minced. Add a splash or two of lemon juice and some lemon zest, a glug of olive oil, a pinch of sea salt and some cayenne. Process until smooth.
- Add a couple spoonfuls of nutritional yeast if you like nooch, and blend inches Season to taste.
- Add anything else you like - it's good with cumin, more cayenne, paprika, some roasted red peppers, more lemon, cilantro, whatever you like!
- Serve garnished with olive oil and paprika.
- Great over spinach salad, or with carrots and celery to dip.