Sunflower Seed Hummus

Ingredients

Directions

  1. Soak the Chickpeas: Place the dried chickpeas in a bowl and cover them with water. Allow them to soak overnight for the best texture.
  2. Cook the Chickpeas: Drain the soaked chickpeas and transfer them to a large pot. Add 1 teaspoon of baking powder and cover with fresh water. Bring to a boil, then reduce to a simmer. Cook for 40 to 60 minutes or until the chickpeas are tender and the skins start to peel away. Drain and remove the skins for an extra creamy hummus.
  3. Prepare the Hummus: In a food processor, combine the cooked chickpeas, lemon juice, salt, turmeric, and garlic cloves. Process until smooth. Add the tahini and blend while gradually incorporating the ice-cold water. Continue processing for about 5 minutes, or until the hummus reaches a creamy, fluffy consistency.
  4. Serve: Transfer the hummus to a serving plate and use a spoon to create a sunflower petal design. Garnish the center with sunflower seeds and sprinkle with ground cumin and paprika to taste. Finish with a drizzle of olive oil just before serving.
  5. Accompaniment: Serve with warm, fresh pita bread and sprinkle with your favourite seasonings from Bulk Barns wide variety for a delicious snack or appetizer.

 

 

 

 

 


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