This dip is so unusual but is absolutely delicious! Serve it in a little bowl alongside left-overs, or cold cuts of meat or if you're having a salad style supper. Of course, it’s delicious with crackers and veggies too. It requires you to pre-sprout the sunflower seeds by soaking them which means that the nutritional benefits of the sunflower seeds are readily available. This recipe makes enough dip for 4 people.
½ cup (75g) sunflower seeds, soaked for at least 6 hours
100g of sundried tomatoes, roasted red pepper, or a combination
juice ½ lemon
Fresh thyme leaves
2 tablespoons yeast
2 tablespoons olive oil
4 tablespoons water
1. Soak the sunflower seeds in water for 6-12 hours. Drain, but don’t rinse.
2. Put the soaked seeds into a blender, along with the fresh thyme leaves, roughly chopped tomatoes and/or peppers. Slow blend to a paste.
3. Put everything else into the blender as well, and churn until smooth. Ideally, you want a creamy texture so blend on a high power until totally smooth, but if you like a little texture, then that is entirely up to you.
You can vary the flavours each time you make this depending on what herbs you might have around, such as basil (lovely with tomatoes) or oregano. Rosemary is great with the red peppers, or Chives and Parsley are great with an extra pinch of nutritional yeast for a ‘cheese & chive’ flavour dip. Feel free to add things like paprika and cayenne pepper for smokiness and heat - especially with the peppers!
4. Serve with a dab into the dip with the back of a tablespoon and drizzle a little olive oil over. Scatter some toasted nuts or seeds, or better yet some homemade dukka. It will keep in the fridge for 2 days, but it will discolour a little over time.