Sunflower not-hummus

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.

Sunflower not-hummus

Ingredients:

  • 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).

Method:

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!

Advertisements

4 Comments on “Sunflower not-hummus”

  1. Sarah Moore says:

    Sounds delicious! I’m sure Ottolenghi would be on board with this haha. I’ve tried ‘hummus’ made with chickpeas and pine nuts instead of sesame, which made it really nutty and creamy. x

    Liked by 1 person

  2. agloryday says:

    Thank you for visiting my blog! I’m really enjoying yours, with a lot of ingredients I haven’t tried and products I haven’t heard much about 😀

    Liked by 1 person


please leave a reply (if you want to)...

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s