In this recipe, chickpeas are replaced with sprouted sunflower seeds, while the rest of the recipe remains in line with tradition for a thick, flavorful and filling dip. Serve with local organic veggies, flax crackers or on top of fresh salads.

Ingredients:

  • 4 cloves garlic
  • 1½ cups raw sunflower seeds, soaked for 4-6 hours in pure water, drained and rinsed well
  • 1/2 cup raw sesame tahini
  • 1/2 cup lemon juice
  • 1/4 cup olive oil
  • 1/4 cup water
  • 3/4 tsp. Himalayan salt
  • Olive oil, paprika and/or parsley to garnish, if desired

Preparation:

  • Place garlic cloves in the food processor fit with the s-blade.
  • Process to chop finely.
  • Add all remaining ingredients (except garnishes) and process until smooth.
  • Scrape into a bowl, drizzle with olive oil and sprinkle with paprika and chopped parsley.

Natalia

From Raw Food Recipes