Sunflower Seed Hummus


by Laura Faire - Sunday Star Times

Keep a tin of chickpeas in the pantry for when you feel like this freshly made vege dip.

Prep Time: 10 minutes

Cook Time: 15 minutes

Yield: Makes approx 2 cups of hummus


  • 2 cloves garlic, roasted
  • 1/4C sunflower seeds, soaked overnight, drained & rinsed
  • 400g tin organic chickpeas, drained & rinsed
  • 2T fresh lemon juice
  • 2T olive oil
  • 1t flaky sea salt
  • 1/4C iced water

1. Add garlic, sunflower seeds, chickpeas, lemon juice and oilve oil to small blender/food processor. Whiz to combine. 2. Add salt to taste. Whiz in iced water and leave on to process for 5 mins, until creamy consistency is reached. 3. Spread on assorted vege pieces and enjoy.