Curry sunflower hummus. Change out your normal chickpea hummus and make it out of sunflower seeds instead! Curry + cayenne spices give it an extra kick of flavor. | @trialandeater
Print

Curry sunflower hummus

Change out your normal chickpea hummus and make it out of sunflower seeds instead! Curry + cayenne spices give it an extra kick of flavor.
Course Appetizer
Cuisine Mediterranean
Prep Time 8 hours 5 minutes
Total Time 8 hours 5 minutes
Servings 2
Author Kelly @ Trial and Eater

Ingredients

  • 1 cup raw sunflower seeds
  • 1 cup water
  • 4 tablespoons water (or more to achieve desired consistency)
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 2 teaspoons yellow curry powder with cayenne* see note
  • salt and pepper

Instructions

  • Soak sunflower seeds in 1 cup water for 6-8 hours. Seeds will then measure about 1 and 1/2 cups.
  • Add all remaining ingredients (soaked sunflower seeds, water, olive oil, lemon juice and spices) to a food processor and blend until smooth. Can add more water if desired to achieve a thinner consistency.
  • Serve immediately or store in airtight container in refrigerator for up to a week.

Notes

The yellow curry with cumin was a blend I used from the Savory Spice Shop.
If you have curry powder already, you can make your own blend by adding 1/2 teaspoon of cayenne to 1 1/2 teaspoons of curry powder, or alternatively you can use a mixture of cumin (1 teaspoon), turmeric (1/2 teaspoon) and cayenne (1/2 teaspoon).