Ingredients
Equipment
Method
Instructions
- Start by gathering all your ingredients. Drain and rinse the canned chickpeas thoroughly to remove excess sodium. If you’re using sunflower seeds, you may want to lightly toast them in a pan for added flavor.
- In your food processor, combine the drained chickpeas, sunflower seeds or sunflower seed butter, freshly squeezed lemon juice, garlic cloves, and salt.
- Pour in the water or aquafaba. This will help to achieve the creamy texture you desire.
- Blend the mixture on high speed until it becomes smooth and creamy. This may take a minute or two. You may need to stop and scrape down the sides of the bowl to ensure everything is well incorporated.
- Once the hummus is smooth, taste it and add pepper to your liking. If you prefer a tangier flavor, you can also add more lemon juice at this stage.
- Transfer the Sunflower Seed Hummus (Without Tahini) to a serving bowl and drizzle with a little olive oil if desired. Serve with fresh vegetables, pita chips, or your favorite crackers. Enjoy!
Notes
- Store in an airtight container in the refrigerator for up to one week.
- If you want to extend its life, consider freezing individual portions. Thaw in the fridge overnight before use.
- Keep a drizzle of olive oil on top to prevent the surface from drying out in the fridge.