Garlic Dip

It’s summer BBQ season, and this dip will sure be a hit. And since the foundation is sunflower seeds and avocado, it will also make all your friends and family actually feel good.

Serve with fresh-cut veggies, spread on a sandwich, dollop on a baked potato, and get creative this summer. 

Ingredients (Makes 8-10 ¼ cup servings)

  • 5 to 6 garlic cloves
  • 1 Haas avocado, peeled
  • 1⁄2 cup raw sunflower seeds, soaked in water overnight and drained
  • Juice of 1 lemon
  • Sea salt (Celtic Grey, Himalayan pink, or Redmond Real Salt)
  • 1/4 cup tahini
  • 1⁄2 cup extra-virgin olive oil
  • Fresh parsley, for garnish (optional)


  1. Combine the garlic, avocado, sunflower seeds, lemon juice, and sea salt (start with 1⁄2 teaspoon) in a food processor and blend.
  2. Add the tahini and thoroughly blend again.
  3. With the food processor running, pour in the olive oil until the mixture is the texture of hummus: creamy and not too thick.
  4. Taste for salt and adjust as needed, then transfer to a bowl and sprinkle with the parsley (if using).

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