I love this dip; it’s a bit different but totally delicious. It’s great served in a little bowl on the table with almost any supper - any left-overs, empty-the-fridge, cold-cuts & salad style supper. Of course it’s delicious with crackers and veggies too. The fact that it’s made with soaked sunflower seeds, which have just started to sprout, means that the nutritional benefits of the sunflower seeds are readily available to us.
This recipe makes enough dip for 4 people.
½ cup (75g) sunflower seeds, soaked for at least 6 hours
100g of sundried tomatoes, roasted red pepper, or a combination
juice ½ lemon
2 tablespoons nutritional yeast
2 tablespoons olive oil
4 tablespoons water
Soak the sunflower seeds in water for 6-12 hours.
Drain, but don’t rinse.
Tip the soaked seeds into a high power blender.
Strip plenty of fresh thyme leaves from the stalks, and if your blender might need a hand to get started, roughly chop the tomatoes and/or peppers.
Put everything else into the blender as well, and churn until smooth. I love a really creamy texture here so tend to blend on a high power until totally smooth, but if you like a little texture, then that of course works too!
You can vary the flavours here each time depending on what herbs you might have going spare – basil if lovely with tomatoes, as it oregano, rosemary is great with the red peppers, or chives and parsley are great with an extra pinch of nutritional yeast for a ‘cheese & chive’ flavour dip. Feel free to add things like paprika and cayenne pepepr for smokiness and heat - especially with the peppers!
When serving, it looks extra inviting to 'smoosh' the top of the dip with the back of a spoon, drizzle in a little olive oil, and scatter over some toasted nuts or seeds, or better yet some homemade dukka.
It will keep in the fridge for 2 days, but it will discolour a little over time.
This is particularly great with my seeded chick pea crackers – recipe for those here.