Sunflower Hummus
The ultimate creamy and nutty Sunflower Hummus is the perfect addition to your snack table. With garbanzo beans and sunflower butter, this easy dip is not only delicious but packed with nutrients. Enjoy it with your favorite veggies or pita chips for a satisfying snack tonight!
Equipment
- Baking Sheet
- Food Processor
- Blender
Ingredients
- 1 can garbanzo beans drained, liquid reserved
- 1/4 cup creamy Sunbutter
- 3 tablespoons lemon juice freshly squeezed
- 2 cloves minced garlic
- 1/2 teaspoon salt plus more to taste
- to taste olive oil for drizzling
- to taste salted roasted sunflower seeds for garnish
Instructions
- 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 to 4 days.
Notes
- Tip 1: Store your hummus in an airtight container in the refrigerator. It stays fresh for 3 to 4 days, making it a great make-ahead snack.
- Tip 2: You can freeze leftover hummus for up to 3 months. To thaw, simply place it in the refrigerator overnight.
- Tip 3: This hummus goes wonderfully with fresh veggies like carrots, cucumbers, and bell peppers. Enjoy it with pita bread or chips for a satisfying crunch.
- Tip 4: Feel free to experiment with flavors! Adding roasted red peppers or spices like paprika can elevate this dip.
- Tip 5: Use it as a spread in sandwiches or wraps. It also makes a great addition to a charcuterie board.