Change out your normal chickpea hummus and make it out of sunflower seeds instead! Curry + cayenne spices give it an extra kick of flavor.
Prep Time 8hours5minutes
Total Time 8hours5minutes
Author Kelly @ Trial and Eater
1cupraw sunflower seeds
4tablespoonswater(or more to achieve desired consistency)
2teaspoonsyellow curry powder with cayenne*see note
salt and pepper
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.
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).