Sprouted Sunflower Seed Hummus

Recipe by Sharon123
READY IN: 15mins
YIELD: 1-2 cups




  • 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.