Hummus and pita chips are some of my favorite post-lunch snacks. But sometimes the processed hummus I buy at the grocery store feels too sodium-packed and doesn’t taste too fresh. After using half a can of chickpeas for chana masala the other night, I still had some left. I’ve never made hummus before, and I was craving it, so I took the leftover chickpeas out of the fridge and put them to use. Most hummus recipes have tahini in them, but since I didn’t have any in the house, I decided to substitute with sunflower seeds. And, boy, did it turn out delicious! The flavor was light, tasty, and so, so fresh. I was way too excited with the creamy, flavorful outcome. But, hey, I’ve never made hummus before. And the fact that it was yummy is something to celebrate! Check out the recipe below.
Ingredients:
- Half a can of chickpeas
- Juice of 1/2 + 1/4 of a lemon
- 1/4 garlic clove (more or less depending on your preference)
- 1/2 cup extra virgin olive oil + a drizzle of regular olive oil
- 1/2 cup sunflower seeds
- Dash of cumin
- Dash of paprika
- Salt and Pepper to taste
Directions:
- Boil chickpeas for 10 minutes
- Drain chickpeas and place in food processor
- Juice the lemon
- Add olive oil, sunflower seeds, cumin, paprika, salt, and pepper
- Blend in the food processor
- Pour into a soup dish
- Spread evenly and make a swirl in the center with spoon
Topping/Garnish:
- Drizzle extra virgin olive oil in a swirl
- Sprinkle 2 tsps or more sunflower seeds
- Sprinkle cumin and paprika
- And voila! You have a picture perfect sunflower seed hummus dish!
Check out the video tutorial on my instagram highlights on @AntoneAppetit
Antone Appetit 