Sunflower Seed Spread

Sunflower Seed Spread

11 Reviews 1 Pic
SUSE
Recipe by  SUSE

“Nutty tasting spread for use with salad sandwiches.”

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Ingredients

Adjust Servings

Original recipe yields 2 cups

Directions

  1. Toast seeds in a frying pan over medium heat for 8 to 10 minutes stirring non-stop, until lightly browned.
  2. Transfer the hot seeds to a bowl and mix well with tahini, stirring well to coat all seeds. Spread seeds out in a single layer and cool to room temperature.
  3. While cooling, combine juice and garlic in a small bowl. Set aside.
  4. Put seeds in food processor or hand held blender along with the juice mixture, soy sauce, celery, minced onion and water; blend until the mixture is fairly fine. Cover and refrigerate if not using the spread within 15 minutes. If spread firms up mix in a tablespoon of water.

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Reviews (11)

Rate This Recipe
pinkypink
18

pinkypink

This dip was awesome. It tasted like a nutty version of hummus. I saved time by buying unsalted, pre-roasted sunflower seeds from the bulk food store. The first time I made it as is, and I thought the raw onion was too strong. Next time, I left out the onion, and substituted the water for olive oil for more flavour. It was awesome!

D Tiller
5

D Tiller

This was great. I found it needed a touch more lemon juice and a small clove of garlic extra. I have also added a little black pepper from time to time. BUt it is great, i use it where I work to make snacks for the employees..thanks Sue, great job!!!

SHELLE
5

SHELLE

I found my mixture to be a bit dry so I added Maple yogurt to the mixture. This spread is yummy and can be doubled as a dip.

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 51 cal
  • 3%
  • Fat
  • 4.7 g
  • 7%
  • Carbs
  • 1.9 g
  • < 1%
  • Protein
  • 1.7 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 117 mg
  • 5%

Based on a 2,000 calorie diet

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Flax and Sunflower Seed Bread

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