Sprouted Sunflower Seed Hummus

1. 1

   Soak a cup or more of organic, raw sunflower seeds overnight. Drain, and rinse until the water runs clear. Drain well and leave undisturbed, covered loosely. I use a quart mason jar, covered with a coffee filter.

2. 2

   In another 8 - 12 hours, rinse and drain. Repeat. When you have the beginnings of little tails, transfer to the fridge to slow down growth. Now they're ready to use!

3. 3

   Take a cup or two of sprouts and add to food processor. Add a couple spoonfuls of tahini - raw or lightly roasted is fine. If you like garlic, add a small clove, minced. Add a splash or two of lemon juice and some lemon zest, a glug of olive oil, a pinch of sea salt and some cayenne. Process until smooth.

4. 4

   Add a couple spoonfuls of nutritional yeast if you like nooch, and blend inches Season to taste.

5. 5

   Add anything else you like - it's good with cumin, more cayenne, paprika, some roasted red peppers, more lemon, cilantro, whatever you like!

6. 6

   Serve garnished with olive oil and paprika.

7. 7

   Great over spinach salad, or with carrots and celery to dip.

* Per serving · 4 servings · Values may vary.