Sunflower Seed Hummus
A bean-free version of a classic recipe. Loaded with healthy fats to keep you fuller longer especially when paired with veggies!
Ingredients
- 1 cup sunflower seeds *see notes
- 2 tbsp tahini
- 1-2 cloves garlic *see notes
- 2 tbsp extra virgin olive oil
- ½ lemon juiced
- salt and pepper to taste
- paprika for garnish, optional
Instructions
- Mince garlic in a food processor and let it sit for 10-15 minutes. (See notes)
- When garlic is ready, add sunflower seeds, tahini, and lemon juice, and a dash of salt and pepper to the food processor. Slowly add in olive oil if your food processor has a chute. Otherwise, just add in with all other ingredients. Mix until smooth and pale in color. If you prefer, add a little cold water to give the hummus a lighter texture.
- Add salt and pepper to taste. Garnish with a sprinkle of paprika and enjoy!
Notes
This recipe is originally from Kelly Leveque's Book, Body Love Everyday, page 289.
*Minced Garlic fact: I have read from multiple wellness gurus such as Kelly Leveque herself and Dr. Mark Hyman that allowing garlic to sit for awhile after being minced releases a phytochemical called allicin that has been shown to have anti-cancer and immune boosting properties.
*Sunflower seed note: Kelly originally calls for sprouting the sunflower seeds first to maximize their nutrient content. If you choose to do so, soak your sunflower seeds overnight in a sprouting jar. The next day, drain then rinse the seeds until the water runs clear with no sign of sunflower "juices." Leave on the counter to sprout. After about 8-12 hours, your seeds should have sprouted. Once they have sprouted, you can use them in the hummus. If no sprouting has occurred, let them sit overnight again and repeat the rinsing step. This is a recommended step, but not required.
References:
Body Love Everyday by Kelly Leveque page 286
Dr. Mark Hyman Facebook page: https://www.facebook.com/drmarkhyman/photos/a.163412217022869/3659972074033515/?type=3