Raw Sprouted Sunflower Seed Hummus

This has to be hands down my favourite hummus of ALL time! The taste and texture is just out of this world, creamy smooth with a super mild sunflower flavour albeit with a little umami twist! When you soak your seeds and sprout them, you increase their life force and nutritional profile. I just love having yummy-scrummy dips and spreads around that I personally crave with the perfect cracker (my everything seed crackers also on my blog) that I know my guests are going to LOVE!

My sprouted sunflower seed hummus spread onto my everything crackers (pictured above), is a combination that is literally through the roof and with some sliced cukes and fresh cracked black pepper, you are in serious savoury snack heaven! Whilst my chickpea hummus recipe (also on my blog) is a real winner for some reason this one always blows people away and I think it’s because it’s because it has the mouth feel and flavour akin to cream cheese – without the inflammatory dairy! You be the judge!

Another way I like to eat this divine dip/ spread is with a touch of good quality truffle oil drizzled on top to serve if you’re having a brunch or dinner gathering, this will send your guests into outer orbit – hahaha. The truffle oil along with the creamy umami sprouted sunflower seed hummus and my everything crackers are something you just have to try! On its own it is perfect too, or feel free to drizzle a little high quality extra virgin olive oil on top if you don’t have any truffle oil!

Raw Sprouted Sunflower Seed Hummus

0 from 0 votes Only logged in users can rate recipes

Recipe by Priscilla Soligo Course: Condiments, Sauces & Dressings, Snacks

Ingredients

• 290g 2 Cups Raw Organic Sunflower Seeds

• 73g Juice of 1 Large Lemon

• 50g ¼ Cup Extra Virgin Olive Oil

• 40g 2 Tbsps Tahini

• 13g 1 Tbsp Nutritional Yeast

• 8g ½ Tbsp Apple Cider Vinegar

• 6g 1 Tsp Real Salt

• 6g 2 Tsps Onion Powder

• 3g ½ Clove of Garlic

• 2g 1 Tsp Cumin Powder

• 3g Zest of 1 Lemon

• 110g ½ Cup Filtered Water

Directions

• In a medium bowl, soak the sunflower seeds overnight in fresh filtered water for about 8 hours.
• Drain and rinse several times until the water runs clear. Sit strainer top of a bowl so it can drip excess water into the bowl and rinse every couple of hours.
• To sprout: Leave the sunflower seeds in the strainer overnight for tiny tails to grow. You don’t want to leave them longer than this, otherwise your seeds may turn bitter.
• Rinse seeds very well several times and drain.
• In a Vitamix, blend the sprouted sunflower seeds along with all of the other ingredients until creamy smooth and well incorporated.

Notes

• Optional Garnish: Extra virgin olive oil and paprika, or try drizzling a good quality truffle oil over the top of the hummus (trust me, it’s exceptional and your guests will love it!)
• Storage: In an airtight container in the fridge hummus will store for up to 2-3 weeks depending on your climate.

Did you make this recipe?

Tag @thrivewithpriscilla on Instagram and hashtag it #thrivewithpriscilla

Did you make this recipe?

Like us on Facebook

[pms-restrict subscription_plans=”2595, 1950, 2661″ message=””]

[/pms-restrict]