Cette tartinade onctueuse et délicieuse se déguste aussi bien avec des craquelins, des légumes frais et des toasts.
Sunflower seeds dip with zesty lemon and chilli
Rated 5.0 stars by 1 users
Category
Spreads
Cuisine
Mediterranean
Servings
2
Prep Time
15 minutes
Enjoy this creamy, tangy, and flavourful dip with fresh bread, fresh veggies, crackers.
Author:Rebecca
Ingredients
-
sunflower seeds (soaked) 100g
-
1 large carrot (boiled)
-
olive oil 45 ml
-
water 30 ml (or more if needed)
-
1 ½ tsp chilli powder
-
sea salt 1 tsp
-
maple syrup 45ml
-
lemon juice
Directions
Soak the Sunflower Seeds: A few hours before making the dip, place the sunflower seeds in a small bowl, cover with water, and let them soak.
Cook the Carrot: Bring a small pot of water to the boil. Peel and chop the carrot into 2.5 cm pieces. Boil until fork-tender, then drain and set aside.
In a food processor or blender, combine the soaked sunflower seeds (drained and rinsed), olive oil, water, chilli powder, lime or lemon juice, sea salt, maple syrup, and the boiled carrot. Blend until smooth.
Give it a taste and adjust seasonings as needed. You can add more lemon juice, maple syrup, or salt to get the flavour just right.
