Sunflower seed dip
If you can’t eat nuts but can eat seeds, or you simply want to try something new, this sunflower seed dip is fabulous. It tastes way more delicious than it sounds, and it’s great for your gut.
PREPARATION TIME
5 mins after overnight soaking
YIELDS
1 bowl
Notes
Make this dip the day before so it has time to ferment
Paleo, Vegetarian, Gluten and Dairy free
INGREDIENTS
1 cup sunflower seeds
1 1/2 tbsp yeast flakes
1 tbsp tahini, preferably unhulled
1 tbsp liquid from a sauerkraut jar
1 tbsp chopped fresh dill, or 1 tsp dried
Zest and juice of 1 lemon (100 ml)
Vegetable stock or water (around 70 ml)
Unrefined salt and cracked white pepper
DIRECTIONS
The night before, cover the sunflower seeds in clean water, cover over and let soak in room temperature until bubbles start to appear and the seeds taste sour
Drain and process in a blender with the sauerkraut liquid, yeast flakes, lemon rind and liquid, salt and enough vegetable stock or water to just cover until you have a smooth puree
Stir through the dill and white pepper, and adjust the seasoning. Serve with crackers or vegetable sticks. Can be stored in the fridge for up to a week
credit
Gaia retreat