Sunflower Hummus
This hummus is made from sunflower seeds, which gives it a very creamy texture and a wonderful seed flavor. A great alternative to chickpea. It can be eaten as a dip or spread, serving as a fantastic appetizer. It pairs nicely with pita bread, raw vegetables, and crackers, and can also be used as a condiment on sandwiches, wraps, or even salads.
Add <quantity>1¼<unit>cups</unit></quantity> of sunflower seeds to a pan over medium heat. Toss constantly for 2m until golden brown and fragrant. Reserve
Trim, peel, and thinly slice <quantity>1</quantity> small onion
Remove the core of <quantity>4</quantity> garlic cloves and chop them
Juice <quantity>2</quantity> lemons
Heat <quantity>2<unit>tbsp</unit></quantity> 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 <quantity>2<unit>cups</unit></quantity> 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 <quantity>½<unit>cup</unit></quantity> of the cooking liquid. Reserve the rest in case you want the hummus to be looser
Add <quantity>2<unit>tbsp</unit></quantity> 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, <quantity>1<unit>tbsp</unit></quantity> 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 <quantity>1</quantity> 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!
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