Recipe: soaked sunflower seed hummus

Last updated 05:00 30/03/2014
Sunflower seed hummus

HUMMUS HIT: Adding cooked - rather than raw - garlic to this ensures it stays mild, not tangy.

Related Links

Autumn's colourful foods Recipe: New potatoes & sausages Nuts and pulses good for protein

Relevant offers


Recipes and drink matches by Leslie Hottiaux and Mo Koski from Apero Take up the challenge: make Cuisine's panna cotta Christmas baubles Manāki: New Zealand's first sustainably produced whitebait Recipe: Lemon curd ice cream with meringue crumble Recipe: Vanilla bean arancini with dark chocolate centres Recipe: Chickpea & rice pilaf with saffron & currants Now & Then: A recipe from the Cuisine archives, updated Recipe: Pulled eggplant with shiitake Recipe: Lemongrass chicken Recipe: Zucchini pizzette with chicken

Homemade hummus provides a protein boost when the energy starts to flag.

2 cloves garlic, cooked
1 cup sunflower seeds, soaked over night, drained and rinsed
400g can organic chickpeas, drained and rinsed
2 Tbsp fresh lemon juice
2 Tbsp olive oil
1 tsp flaky sea salt
About 1 cup iced water


Main ingredient Chickpeas
Type of dish Quick and easy
Course Starter
Cooking time <30 min
Serves/makes 2 Cups
Special options Low fat

1.Add the garlic, sunflower seeds, chickpeas, lemon juice and olive oil to a small blender. Whiz to combine.


2. Taste and add salt, adjusting to your own preference.

3. Whiz in iced water and leave to process for a good 5 minutes until a creamy consistency is reached.

Ad Feedback

- Sunday Star Times

Ratings & Reviews

Recipe search

Special offers
Opinion poll

If you had to, which would you give up for a week?




My cellphone

Vote Result

Related story: The best chocolate recipes ever

Featured Promotions

Sponsored Content