Sunflower Seed Hummus

I am an avid hummus eater. I love it paired with raw vegetables or crackers, on a charcuterie board, or even dolloped on a salmon salad. I went through a period of time where beans really sent my digestive system on ride. Thankfully, I can now enjoy them with no discomfort! I learned I had some gut bacteria issues that causing my trouble with beans. I would get very uncomfortable gas and pain for hours upon hours after eating garbanzo beans. Now that I’ve healed my gut from the bacteria, I can eat beans without a problem. Boy do I wish I would have known about this recipe then!

I found this idea on Pinterest first, but then learned my girl Kelly Leveque had her very own recipe in her book, Body Love Everyday! It was so simple and quick to whip up. Sunflower seeds are loaded with nutrients like magnesium, vitamin E, and protein. They are also a good source of healthy fats. This nutrient powerhouse of recipe was delicious with raw carrots and cauliflower, or Siete Chips, but the options are endless. Pair it with whatever your heart desires.

You can use store bought Tahini or whip up your own with my super simple Tahini recipe. Use a high quality extra virgin olive oil for maximum benefits too. I sprouted my sunflower seeds as per Kelly’s original recipe. See recipe notes for more info on that. Spice it up however you want. Its a very easy recipe to customize.

Print Recipe

Sunflower Seed Hummus

A bean-free version of a classic recipe. Loaded with healthy fats to keep you fuller longer especially when paired with veggies!

Prep Time20 minutes mins

Course: Appetizer, Snack

Cuisine: Mediterranean

Keyword: bean-free, dip, garlic, gluten free, hummus, lemon, olive oil, paleo, paprika, salt and pepper, snack, sunflower seeds, tahini, vegan

Servings: 4

Ingredients

• 1 cup sunflower seeds *see notes
• 2 tbsp tahini
• 1-2 cloves garlic *see notes
• 2 tbsp extra virgin olive oil
• ½ lemon juiced
• salt and pepper to taste
• paprika for garnish, optional

Instructions

• Mince garlic in a food processor and let it sit for 10-15 minutes. (See notes)
• When garlic is ready, add sunflower seeds, tahini, and lemon juice, and a dash of salt and pepper to the food processor. Slowly add in olive oil if your food processor has a chute. Otherwise, just add in with all other ingredients. Mix until smooth and pale in color. If you prefer, add a little cold water to give the hummus a lighter texture.
• Add salt and pepper to taste. Garnish with a sprinkle of paprika and enjoy!

Notes

This recipe is originally from Kelly Leveque’s Book, Body Love Everyday, page 289.

*Minced Garlic fact: I have read from multiple wellness gurus such as Kelly Leveque herself and Dr. Mark Hyman that allowing garlic to sit for awhile after being minced releases a phytochemical called allicin that has been shown to have anti-cancer and immune boosting properties. 

*Sunflower seed note: Kelly originally calls for sprouting the sunflower seeds first to maximize their nutrient content. If you choose to do so, soak your sunflower seeds overnight  in a sprouting jar. The next day, drain then rinse the seeds until the water runs clear with no sign of sunflower “juices.” Leave on the counter to sprout. After about 8-12 hours, your seeds should have sprouted. Once they have sprouted, you can use them in the hummus. If no sprouting has occurred, let them sit overnight again and repeat the rinsing step.  This is a recommended step, but not required. 

References:

Body Love Everyday by Kelly Leveque page 286

Dr. Mark Hyman Facebook page: https://www.facebook.com/drmarkhyman/photos/a.163412217022869/3659972074033515/?type=3