Sprouted Sunflower Seed Hummus Food
SUNFLOWER SEED HUMMUS
Make and share this Sunflower Seed Hummus recipe from Food.com.
Provided by dicentra
Categories Spreads
Time 5m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Place everything in food processor until smooth.
Nutrition Facts : Calories 767.7, Fat 65, SaturatedFat 6.2, Sodium 1535.7, Carbohydrate 31.4, Fiber 11.5, Sugar 4.2, Protein 28.9
SPROUTED SUNFLOWER SEED HUMMUS
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.
Provided by Sharon123
Categories Southwest Asia (middle East)
Time 15m
Yield 1-2 cups
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 1006.9, Fat 86.7, SaturatedFat 8.3, Sodium 36.1, Carbohydrate 41.5, Fiber 16.6, Sugar 5.2, Protein 35.1
SUNBUTTER HUMMUS
A twist on classic hummus, this recipe substitutes Sunbutter - sunflower seed butter - for the tahini.
Provided by Kare for Kitchen Treaty
Time 5m
Number Of Ingredients 6
Steps:
- Add everything except the liquid from the garbanzo beans into your blender or food processor.
- Pulse, adding a tablespoonful of bean liquid at a time to help get things moving. Continue pureeing for a minute or so until completely smooth.
- Scoop into a bowl, top with sunflower seeds and a liberal drizzle of olive oil, and serve.
- Keeps refrigerated for 3 - 4 days.
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- In a food processor blend the sunflower seeds until they are a paste. If you use unshelled seeds this will take about 8-10 minutes. Scrap the sides down to make sure it all gets blended. When you get close to a paste, add in the juice of the lemon and the garlic. Pulse again 3 or 4 times.
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- Drain canned chickpeas. Peel the garlic cloves. Squeeze the lemon. Measure sunflower seeds. Measure water.
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