This is great as a dip for your favorite cracker, on toast, or in a sandwich! So simple, tangy, savory and fresh-tasting. It does require soaking the seeds over night, but otherwise, only takes 5 minutes of hands-on time.
The amounts are flexible…it will taste a little different depending on how much of each you add, but it’s fun to mess with the flavors a little bit.
- 1 cup raw unsalted sunflower seeds, soaked overnight
- 1-2 tbs lemon juice
- 1 tbs olive oil
- 1/4 tsp salt, or to taste
- 1/8 tsp garlic powder, or 1 small garlic clove, minced
- 1-2 tsp dried dill weed
- 1/2 tsp lemon zest (optional)
Just toss everything into a food processor, and blend until it reaches your desired consistency.
I recommend serving it on whole grain bread, with salted avocado, alfalfa sprouts, cucumber, fresh dill, and spring mix. 🙂