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You've Gotta Try Our Super Creamy

Sunflower Butter Hummus Recipe!

It's perfect for summer because it's more anti-inflammatory, cooling & pitta-reducing than traditional sesame-tahini-based hummus. Great for those with nut allergies or sensitivities to sesame seeds.


Here's what folks are saying about it...

"Wow! And omg!😱 I just made hummus using sunflower seed butter and it is da bomb!!! So good I could eat spoonfuls! Thanks for the tip! Think I like it way better than tahini!"


💕Delicious with veggies, bread, naan or crackers!💕

Ingredients & Directions:

 Blend all below ingredients in your blender...

• 2 x 15.5 oz cans of cooked chickpeas (drained)

• 1 cup sunflower seed butter

• 1/2 cup water or plain whole yogurt (for a probiotic creamy treat)

• Juice of 4 limes (or to taste)

• 3/4-1 cup olive oil (to desired texture)

• 1 tsp salt (or to taste)

• Optional spices: 1/4 tsp turmeric powder, few pinches each of hing (asafoetida) and cumin powder

•  Spread hummus into a flat large circle on a plate & drizzle with olive oil

• Garnish: 1-2 handfuls each of finely chopped cilantro, pine nuts, walnuts and/or pecans, crumbled feta

• Eat with: lightly toasted bread or naan, veggies of choice such as mini carrots, or cucumber slices, crackers

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