Thursday, January 10, 2013

Sprouted sunflower seed hummus recipe

Where is the intersection of the real food movement and veganism? In raw food, of course! The last few months, I have encountered a surprising number of raw vegan recipes on paleo/primal blogs and forums. Most of them were not new to me, but my background is pretty unique.

I'm not vegan anymore, but sometimes I want a meal that feels nourishing and satisfying and doesn't involve meat or eggs. Today I made hummus. I didn't use chickpeas - I used sprouted sunflower seeds! I'm allergic to chickpeas. Many people have sensitivities to legumes. Even if you are among them, you can still enjoy this yummy dip!

Okay, it's not very photogenic. It looks like hummus. Hummus is beige. It is delicious, but it doesn't look like much on its own. It looks and tastes best over a bed of spinach, sprinkled with paprika, with some veggies to dip.

For this recipe, you have to start a few days ahead and sprout your seeds. This is not much work at all, just a little planning.


1 cup or more, raw organic sunflower seeds
A couple tablespoons tahini
Juice and zest of one to two lemons
Pinch cayenne
Sea salt, to taste
A glug of extra virgin olive oil
Optional: nutritional yeast, minced fresh garlic, cumin, roasted red peppers, apple cider vinegar, cilantro, scallions, whatever seasoning you like in your dip.
Garnish: more olive oil and paprika


Soak a cup or more of organic, raw sunflower seeds overnight. Drain, and rinse until the water runs clear. Drain well and leave undisturbed, covered loosely. I use my little OXO herb spinner for this.

In another 8 - 12 hours, rinse and drain. Repeat. When you have the beginnings of little tails, transfer to the fridge to slow down growth. Now they're ready to use!

Take a cup or two of sprouts and add to food processor. Add a couple spoonfuls of tahini - raw or lightly roasted is fine. If you like garlic, add a small clove, minced. Add a splash or two of lemon juice and some lemon zest, a glug of olive oil, a pinch of sea salt and some cayenne. Process until smooth. Add a couple spoonfuls of nutritional yeast if you like nooch, and blend in. Nooch is Whole30 approved, but some people might not like the idea of anything that is grown in a tank, rather than a field. Use your own discretion. Season to taste. Add anything else you like - it's good with cumin, more cayenne, paprika, some roasted red peppers, more lemon, cilantro, whatever you like! Serve garnished with olive oil and paprika. Great over spinach salad, or with carrots and celery to dip.


Chef Mary

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