Sunflower Seed Hummus Recipes

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.

Steps:

• Blend pinto beans, sunflower seeds, chives, lemon juice, pink salt, and cayenne pepper together in a blender until smooth; add water as needed for creamier consistency.

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.

Steps:

• Place everything in food processor until smooth.