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