Sunflower not-hummusPosted: May 17, 2015
I wouldn’t want to risk enraging Ottolenghi by calling the creamy chickpea dip component of my lunch hummus. This has never seen a sesame seed, but it gets a good dose of seed-based oil and fibre from sunflower seeds. It’s not exactly low fat, but the fat that is in there is un-heated and unrefined (if that is important to you). Spread on crackers, topped with cucumber and red pepper slices, I’d say this does the job of filling-in for hummus quite nicely, thank you very much.
- 2/3 cup hulled sunflower seeds
- 2/3 cup chickpeas
- 2/3 cup water
- Juice of 1 lemon
- 1/3 teaspoon salt
- 3 cloves of garlic (I like garlic!)
- 3 or more black or green olives, pitted (optional, but I like to add a subtle olive taste without quite so many calories as using olive oil).
Put the sunflower seeds and water into a blender and blend until they make a paste. Add the rest of the ingredients and carry on blending, pausing to stir now and then until everything is nice and smooth. Add more lemon juice/salt if necessary, or a splash more water if it’s too thick. Garnish with smoked paprika, chopped herbs, chopped olives etc.
This makes a good batch, I’ve got enough to stick in a tub in the fridge for a few sandwiches next week. I’m pretty sure this was cheaper than making regular hummus too, since I got the sunflower seeds in bulk from Currant Affairs, I think they were about £3.20 for 1 kilo. I don’t know if you can get tahini for that price, but I doubt it. And despite being a bit unbalanced when it comes to essential fatty acids, sunflower seeds are pretty good in terms of nutrition. The chickpeas were £5 for 5 kilos from Tesco, which works out cheaper than split peas.
As an aside, I was planning on having this with what I thought was left over bread in the freezer from Below the Line and gherkins I bought from Lidl. When I’d actually defrosted the “bread” I discovered it was an experimental peanut butter and jam cake I’d made in my practice run before the challenge! I did toy with having it anyway (a la brioche bun with a burger or one of those terrifying doughnut burgers) but then I couldn’t get the gherkin jar open either, so it ended up on rosemary crackers instead!