Sunny (sprouted) Hummus
![](https://static.wixstatic.com/media/9d6aa3_ebca819f713c4b58b3d2b5b3b736d9c0~mv2.jpg/v1/fill/w_75,h_56,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/9d6aa3_ebca819f713c4b58b3d2b5b3b736d9c0~mv2.jpg)
In this recipe, chickpeas are replaced with sprouted sunflower seeds, while the rest of the recipe remains inline with tradition for a thick, flavorful and filling dip. Serve with local organic veggies, flax crackers or on top of fresh salads.
Ingredients
4 cloves garlic
1½ cups raw sunflower seeds, soaked for 4-6 hours in pure water, drained and rinsed well
½ cup raw sesame tahini
½ cup lemon juice
¼ cup olive oil
¼ cup water
¾ teaspoon Himalayan salt
olive oil, paprika and/or parsley to garnish, if desired
Instructions
1) Place garlic cloves in the food processor fit with the s-blade.
2) Process to chop finely.
3) Add all remaining ingredients (except garnishes) and process until smooth.
4) Scrape into a bowl, drizzle with olive oil and sprinkle with paprika and chopped parsley.