Sunflower Butter Hummus Recipe!
It's perfect for summer because it's more anti-inflammatory, cooling & pitta-reducing than traditional sesame-tahini-based hummus. Great for those with nut allergies or sensitivities to sesame seeds.
💕Delicious with veggies, bread, naan or crackers!💕
Ingredients & Directions:
Blend all below ingredients in your blender...
2 x 15.5 oz cans of cooked chickpeas (drained)
1 cup sunflower seed butter
1/2 cup water or plain whole yogurt (for a probiotic creamy treat)
Juice of 4 limes (or to taste)
3/4-1 cup olive oil (to desired texture)
1 tsp salt (or to taste)
Optional spices: 1/4 tsp turmeric powder, few pinches each of hing (asafoetida) and cumin powder
Spread hummus into a flat large circle on a plate & drizzle with olive oil
Garnish: 1-2 handfuls each of finely chopped cilantro, pine nuts, walnuts and/or pecans, crumbled feta
Eat with: lightly toasted bread or naan, veggies of choice such as mini carrots, or cucumber slices, crackers