Sunflower Hummus
1h
The Sunflower Hummus is a creamy and smooth paste that can be eaten as a dip or a spread. It is a great appetizer and it pairs nicely with pita bread, raw vegetables, and crackers, but it can also be used as a condiment on sandwiches, wraps, or even salads.
This hummus is made out of sunflower seeds, which gives it a very creamy texture and a wonderful taste of seeds. A great alternative to chickpeas.
Add 1¼ cups of sunflower seeds to a pan over medium heat. Toss constantly for 2m until golden brown and fragrant. Reserve
Trim, peel, and thinly slice 1 small onion
Remove the core of 4 garlic cloves and chop them
Juice 2 lemons
Heat 2 tbsp of vegetable oil in a pan over medium heat. Add the onion and sweat until soft and glassy
Add the toasted sunflower seeds and mix to combine
Add 2 cups of vegetable stock and simmer for 20m over medium-low heat until the seeds are soft
Drain the seed and onion. Reserve the cooking liquid
Transfer the seeds to a food processor and add ½ cup of the cooking liquid. Reserve the rest in case you want the hummus to be looser
Add 2 tbsp of extra virgin olive oil and the chopped garlic
Add the lemon juice to taste
Blend until the mixture is smooth. Add more cooking liquid, 1 tbsp at a time, if needed
Transfer the pureé to a bowl. Add fleur de sel to taste and mix to combine
Spread the hummus on a plate and top with extra virgin olive oil to taste
Top with fleur de sel and cress sprouts to taste
Thinly slice 1 small radish and add the slices over the sprouts. Finish with fleur de sel to taste. The sunflower hummus is ready
Enjoy it with some bread or toasts, or try it with some fresh vegetables!
Yield 750 g
Sunflower Seed
1¼ cups
Small Onion
1
Garlic
4 cloves
Small Radish
1
Lemon
2
Extra Virgin Olive Oil
2 tbsp
Cress Sprout
to garnish
Fleur de Sel
to taste
Vegetable Stock
2 cups
Vegetable Oil
2 tbsp
Salt
to taste