Swap out your garbanzo beans for sunflower seeds in this smoky sweet hummus.
Sunflower Honey Hummus
(sunflower, tahini + honey)
Makes 4 servings
What you need:
1 ½ cups raw sunflower seeds
½ cup fresh lemon juice
¼ cup tahini
1 tablespoon Savannah Bee Company Sunflower Honey, plus more for drizzling
1 ½ teaspoon smoked paprika
1 teaspoon salt
1 teaspoon ground cumin
½ teaspoon cayenne pepper
¼ cup extra-virgin olive oil, plus more for drizzling
½ cup reserved soaking liquid
Sweet peppers (or sub sliced bell peppers)
What to do:
1. Wash Up!
2. Make the Sunflower Honey Hummus: Boil 2 cups of water and pour over sunflower seeds in a medium boil. Let sit for 30 minutes. Drain, being sure to save the soaking liquid. Add soaked seeds and all the ingredients except oil and soaking liquid to a food processor. Pulse until smooth, scraping down the sides as needed. While the food processor is running, add oil and soaking liquid, a little bit at a time until you get a creamy consistency.
To Serve: Place the hummus in a bowl and surround with the vegetables for dipping. Drizzle with olive oil and sunflower honey just before serving.
Pro Tip: Cut your prep time! Check your produce section for small, prepped vegetables for your platter.
Table Talk: Name a food combo that people love that you can’t get behind. We’ll start…pineapple and pizza.