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Whole30 Snack Platter - made with homemade romesco sauce, sunflower seed hummus, and lots of fresh vegetables and nuts.

Sunflower Seed Hummus

A Whole30 version of hummus, made legume-free by substituting sunflower seeds for the garbanzo beans. Blended with garlic, tahini, lemon, and salt, you're sure to get all the delicious flavor of hummus!

Course Appetizer, Snack
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 servings
Calories 500 kcal

Ingredients

Sunflower Seed Hummus

  • 1 cup raw, unsalted sunflower seeds
  • 1 lemon juiced
  • 1/2 cup tahini
  • 3 cloves garlic blanched
  • 4 tbsp olive oil
  • 1/4 tsp cumin
  • 1 tsp salt
  • 1/4 tsp pepper

Instructions

  1. Soak the sunflower seeds in warm water for 30 minutes, then drain. Using a high speed blender or food processor, blend all the ingredients together until smooth.

  2. Thin it using extra olive oil, if needed, to the desired consistency. It should be creamy and spreadable but not too thick.

Nutrition Facts
Sunflower Seed Hummus
Amount Per Serving
Calories 500 Calories from Fat 414
% Daily Value*
Fat 46g71%
Saturated Fat 6g38%
Sodium 711mg31%
Potassium 456mg13%
Carbohydrates 18g6%
Fiber 5g21%
Sugar 2g2%
Protein 12g24%
Vitamin A 20IU0%
Vitamin C 17mg21%
Calcium 76mg8%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.