Makes 4-5 cups
Ingredients:
3 cups sunflower seeds, soaked for 8-12 hours
½ cup lemon juice
¼-1/2 cup tahini (sesame seed paste)
¼ cup Braggs or 3/4 tsp sea salt or to taste
Chopped garlic to taste
Procedure:
- In a food processor, process all ingredients until smooth
- Store in a covered container in the fridge for up to 2 weeks
Adventurous Variations:
-Add 1 T minced ginger
-Add ¼ cup minced parsley or cilantro
-Add 1 tsp ground kelp or dulse flakes
Serving Suggestions:
Use as a topping on any tossed salad
Use as the filling of a nori wrap instead of the traditional rice
Use as the filling of a cabbage or lettuce leaf along with other vegetables
Delicious on rice cakes or crackers
Try it as a dip for vegetables
Serve it between cucumber slices; fill peppers with it or celery
This is simple to double for a big crowd and also to cut in half.
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- 3 cups sunflower seeds, soaked for 8-12 hours
- ½ cup lemon juice
- ¼-1/2 cup tahini (sesame seed paste)
- ¼ cup Braggs or ¾ tsp sea salt or to taste
- Chopped garlic to taste
- In a food processor, process all ingredients until smooth
- Store in a covered container in the fridge for up to 2 weeks